First week back after vacation is always sort of a shock to the system…especially after a vacation as awesome as that one! We highly recommend Riviera Maya, Mexico, that’s for sure. But it was nice to get back to some home cooking (though I won’t lie, I already miss the copious amounts of Mexican food and Corona ;)). This was a great back to reality weeknight dinner – took all of 45 minutes to cook and you could do this with any bony cut of lamb. We used a lamb shoulder roast that had been sliced into thick chops. Just a tossed bunch of roasted veggies (also generically Indian spiced) as a side, and it made for a great, low carb dinner.
- Thick chops, shoulder roast, or rack of lamb (about 2 lbs)
- 3 tbsp fresh chopped ginger
- 4 cloves of garlic, crushed
- juice of one lime
- 1/2 tsp garam masala
- 2 tsp ground coriander
- 1 tsp crushed red pepper flakes
- 1/2 tsp ground cinnamon
- 1/2 tsp nutmeg
- Salt and pepper to taste
Combine all the ingredients of the marinade (everything except the lamb and oil). Rub the marinade thoroughly on all sides of the meat – toss in a ziplock bag works well. Let marinade in the rub overnight.
Take out the lamb about an hour before cooking, and rub/brush lightly with oil, then transfer to a baking dish. Broil for 5-6 minutes on each side.
Drop the temp to 400 and roast the lamb until it reaches 145 degrees for medium rare…this will be very dependent on the cut you use, but for our thick chops it was about 20 minutes more.
Let rest about 5 minutes. You can brush with the pan drippings if you like.