Ingredients for Grilled Lemongrass Lamb Chops with Herbs

• 1 1/2 teaspoons cumin seeds, toasted and cooled

• 3 fresh lemongrass stalks, root ends trimmed and 1 or 2 tough outer leaves discarded from each

• 2 large shallots, chopped (60g )

• 4 dientes de ajo, picados

• 1 1/2 tablespoons chopped peeled fresh ginger

• 1 1/2 cucharadas de azúcar

• 1 cucharadita de sal

• 1/2 cucharaditas de cúrcuma

• 1/4 de cucharadita de cayena

• 45ml de agua

• 60ml plus 45ml vegetable oil

• 6 (1 1/4-inch-thick) loin lamb chops (2 to 1.1kg total), end flaps secured with wooden picks

• 1/4 teaspoons finely grated fresh lime zest

• 1 cucharada de jugo de lima fresco

• 1/2 cup small fresh basil leaves

• 1/4 cup small fresh mint leaves

• 1/4 taza de hojas de cilantro fresco

Finely grind cumin seeds in an electric coffee/spice grinder or with a mortar and pestle.

Thinly slice bottom 6 inches of lemongrass, discarding remainder. Purée lemongrass, shallots, garlic, ginger, cumin, sugar, salt, turmeric, cayenne, and water in a food processor, scraping down side occasionally, until as smooth as possible, about 2 minutes. (Paste will not be completely smooth.)

Heat 45ml oil in a 10-inch heavy skillet over moderate heat until hot but not smoking. Add lemongrass paste, then reduce heat to moderately low and cook, stirring constantly, until paste begins to stick to bottom of skillet and is very thick, 8 to 12 minutes. Transfer paste to a bowl and cool to room temperature, about 10 minutes.

Pat lamb chops dry and rub lemongrass paste all over them, then arrange in 1 layer in a 13- by 9-inch dish. Marinate, covered and chilled, at least 12 and up to 24 hours.

Prepare grill for cooking over direct heat with medium-hot charcoal.

Grill lamb on a lightly oiled grill rack, covered only if using a gas grill, loosening lamb from grill with a metal spatula, turning over occasionally, and moving around on grill when flare-ups occur, 9 to 11 minutes total for medium-rare. (Some of lemongrass paste will fall off.) Transfer chops to a platter and let stand, loosely covered with foil, 10 minutes. Discard wooden picks.

Whisk together lime zest and juice, remaining 60ml oil, and salt and pepper to taste. Spoon over chops and sprinkle with herbs.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.