Lamb Lollipops
Succulent pieces of grilled lamb over vegetable pilaf makes a fine dinner!
Rosemary is not traditionally used in Indian cooking: however, it goes well with lamb and pairs beautifully with Indian spices.
My trusty cast iron stove-top grill makes it easy to have grilled food during winter months when it is too cold to fire up the barbecue.
Ingredients:
rack of lamb cut into lollipops - 8
whole cumin - 1/2 tsp
whole black pepper - 1 tsp
coriander powder - 1 tsp
turmeric - 1/2 tsp
crushed red pepper - 1 tsp
Salt to taste
extra virgin olive oil/cooking oil - 1/4 cup
garlic - 4 cloves minced
rosemary leaves - 2 tbsp (optional)
fresh lemon juice - 1 tbsp
Powder cumin and pepper in a spice grinder. Mix in coriander powder, turmeric, crushed red pepper, and salt.
Heat olive oil in a heavy pan. Turn off the heat. Add minced garlic and rosemary followed by the powdered ingredients. When it cools, add lemon juice. Marinate the lamb in this mixture for at least an hour.
Grill lamb done to your liking.
Labels: meat, non-vegetarian
posted by Spice Coast Kitchen @ 5:49 PM
4 Comments
4 Comments:
While in London, we ate something like this at a South Asian restaurant. We loved it, and I'm thinking of trying this one of your recipes. Can I ask you - is olive oil a part of your cuisine, or is it another addition with the rosemary?
Hi Maria,
You are right, olive oil is unheard of in Indian cuisine. It is indeed my addition. I love olive oil and use it extensively.
Coconut oil is often used in Kerala cooking. However, now due to health concerns, people are substituting it with more healthier alternatives.
Hi Vrinda,
It's Janella. These Lamb Lollipops look great! I think I'm going to try and cook them later this month.
Take care
Janella
Hi Janella,
Let me know how it turns out! I haven't had any time to do blogging in the last year. Hope to get back to it soon.
Best,
V~
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