| |
Preparation Time: 30 minutes
Servings: 2-3
On setting the perfect pan temperature, too low will result in an overcooked, well done chop and too high will result in scorched crust and raw centers
around the bone.
1 1/3 tablespoons Sir Lankan Black Curry Powder
1/2 teaspoon salt
1 tablespoon sesame oil
1 tablespoon canola oil
1 teaspoon Garam masala
1 tablespoon lemon juice
1 tablespoon brown sugar, packed
1/4 cup coconut milk
1 each lamb rack ( 6-8 chops)
Trim and prep lamb rack in to chops.
Mix well all ingredients and add lamb to marinade. let lamb marinade overnight.
Cook on hot flat grill or sauté pan with appropriate oil.
When pan and oil are medium hot, not smoking, lay in chops paying attention not to move the chop around until light crust forms and the
chop releases itself from the pan.
At that point around 3-4 minutes, just turn the chop and finish cooking the other side. Remove from the pan and let sit for a couple
of minutes to rest before serving.
|
