![]() This recipe was really bad and I followed it to a T. FULL of flavor, layer of flavors that I couldn't possibly come up with myself. A lot easier than I thought it was going to be. It was excellent! I scaled it down for 1 person, 3-rib rack. A useful sensory cue when processing it is to wait until you hear that funny "slurping a wet noodle" sound in your processor - that means the sauce is getting to the right viscosity for drizzling. Maybe my tahini was thicker or something, but I needed More on the order of 8-10 tablespoons. Great recipe, but one small note - I needed far more water than listed. I made this with 3 lb butterflied lamb - 22 min/lb at 450 excellent Add a dusting of the red sumac if you like. To serve, drizzle the tahini sauce over the chops, and garnish them with the dill sprigs. Let the lamb rest for 5 minutes before serving. You’ll need less time for thinner chops, and more time if you like them cooked medium rare or beyond. Cooking time will depend on how thick your chops are, so watch them carefully: 2-inch-thick bone-in chops will take at least 3 to 5 minutes per side for rare. Grill the chops until they are charred on the outside and cooked to taste within (or broil the chops on a broiler pan or rimmed baking sheet). Step 4ĭrizzle the chops lightly with olive oil. With the processor running, gradually add the ice water, 1 tablespoon at a time, until the sauce is smooth enough to drizzle. Then add the tahini and ground cumin, and blend until a thick paste forms. While the lamb is marinating, in a food processor, blend the lemon juice, garlic, and salt. Pat the spice mixture all over the lamb chops, and let them marinate at room temperature for at least 30 minutes, or uncovered in the fridge for up to 24 hours. Don’t overdo it if you’ve gone electric here-the coarse texture is an essential part of the dish. Pour the mixture into a mortar or spice grinder, add the salt and black pepper, and either pound or briefly grind until you get a coarse-textured spice mix. Heat a small skillet over medium-low heat, add the spice mixture, and toast until fragrant, 1 to 2 minutes. Combine the Turkish red pepper, fennel seeds, coriander seeds, and cumin seeds in a small bowl.
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