Lamb Chops Asia-Style
Ingredients
• 8 lamb chops
• 1 pointed cabbage, cut into strips
• 1 red onion,
cut into stripes
• 1 pomegranate, deseeded
• 1 tbsp coriander seeds
• 2 tsp cumin
• 3 cm ginger, peeled and chopped
cut
• 4 cloves of garlic
• 1 chilli pepper, amount as desired
• 150 ml olive oil
• 100 ml soy sauce
• 1 tbsp butter
• 1 ripe avocado
• fresh coriander
• Shiso cress
• 2 limes
• 200 g yoghurt or mayonnaise
• Salt, pepper, sugar for
Seasoning
preparation
Prepare a grill with a lid for direct and indirect grilling.
For the dip, season the yoghurt or mayonnaise with a little salt and pepper, the zest of both limes and the juice of one lime. If you like, you can also add some cumin or coriander powder.
Wash the lamb chops and season all over.
To do this, grind the coriander seeds with cumin, 1 garlic clove and a dash of olive oil in a mortar and rub the lamb chops with it. Add a pinch of salt and grill all over over direct heat. Move to the indirect area and heat a cast iron pan or a smooth grill or fire plate over indirect heat.
In the cast iron pan or on the grill plate, fry the onion strips, remaining garlic, ginger and pointed cabbage, season with a little salt and add the chili to your taste. Now put the lamb chops back on the hot plate briefly and pour a dash of soy sauce over them and turn them in it.
Briefly place the avocado on the hot plate or in the hot cast iron pan and then cut into slices. As soon as the pointed cabbage has collapsed and has been seasoned, add the pomegranate seeds, the piece of butter and the fresh coriander. The lamb chops should have a core temperature of around 55-60 °C.
Now place the cutlets on the pointed cabbage and serve with the avocado slices, the lime dip and the shiso cress.
FIRE&FOOD Issue 1-2017
