I love visiting Ireland, it is so green, it has wonderful landscapes and beautiful music but what I love the most are the beautiful gardens their houses have. There is so much beauty and serenity in these gardens and no matter what the weather is like there will be someone taking care of them and as I passed by there was always a smile and a greeting, or you might be lucky and someone will recite a poem for you.
This year it has been a wonderful summer in Ireland and the sun entered their kitchens and back gardens and YES the Irish lit their BBQs and to celebrate this summer I chose lamb chops to cook on the BBQ. Irish lamb is very tender and tasty, it just melts in your mouth, and with a bit of inspiration and ideas from around the world I came up with this recipe.
- 2 to 5 small dried red chilies (it depends how spicy you want your chops)
- 2 tablespoons fennel seeds
- 2 tablespoons of cumin seeds
- 1/2 teaspoon whole black peppercorns
- 1 tablespoon of paprika
- 1 tablespoon sweet paprika
- 2 tablespoons finely grated peeled fresh ginger
- The juice of 1/2 a lemon
- Salt to taste
- 1 cup of Greek yogurt
- 16 lamb chops, excess fat trimmed
- 2 limes, quartered to decorate
- 1/2 cup pomegranate seeds
- Mint leaves
- Combine the first 4 ingredients in a small pan. Stir over medium heat until the spices are aromatic. Transfer the spices to a mortar, let them cool and grind the spices to a coarse powder.
- In a bowl combine all the spices, yogurt, lemon juice, paprika, sweet paprika, ginger and salt. Mix all the ingredients well with a spoon. Let the mixture rest.
- Pour the marinade over the lamb chops and turn them to coat them well. Cover and refrigerate overnight.
- Preheat the BBQ. The flames should be moderate.
- Remove the chops from the marinade.
- Arrange the chops on the fire. Cook the lamb chops for 5 minutes, turn over, and then cook the other side for about 3 to 5 minutes or until brown but still pink in the centre.
- To serve, arrange the lamb chops on a wooden board sprinkle with pomegranate seeds and decorate with mint leaves and lime wedges.
- Make sure that the flames of the BBQ are not too hot otherwise the lamb marinade will burn.
- Do not over cook the lamb, it should be pink.