Okay, we started the tradition last year with the occasional IRC Facebook post during Ramadan in which I shared a couple of the delicious recipes found in the cookbooks in our bookstore. After all, we all know how stressful cooking can be around the holidays. So during the month of Ramadan we will be sharing a few easy recipes you can try at home from some of our fantastic cookbooks along with tips, tricks, and our own experiences with some of the dishes. Check back weekly to find new posts with recipes, crafts, and more. Ramadan Mubarak everyone!
We will start the series off with this wonderful recipe for grilled lamb chops adapted from the book 5 spices, 50 dishes
Lamb Chops with a Spicy Rub
- 1 teaspoon finely grated fresh ginger (roughly 2-inch piece)
- 1 teaspoon finely grated garlic (roughly 2 large cloves)
- ¾ teaspoon salt
- ½ teaspoon cayenne
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon ground turmeric
- 8 lamb rib chops (about 1 pound 4 ounces)
- 3 tablespoons canola oil
In a bowl large enough to hold the chops, mix together all of the spices to form a thick, slightly dry paste. Rub the chops well with this mixture and set aside to marinate for at least 2 hours and up to 8 hours in the refrigerator.
Heat a large, heavy skillet over medium-high heat and add the oil. Sear the chops to the desired level of doneness, 4 to 5 minutes on each side for rare. You may also grill these chops on an outdoor grill over high heat. Let rest briefly before serving.
Lamb chops tend to pair well with potatoes, rice (pilafs are nice), or green vegetables. I have even seen a wonderful couscous salad with cucumbers, red onions and various herbs that worked wonders as a side dish to this flavorful lamb.
Stay tuned for more recipes as the month continues. This cookbook and others like it are available from our bookstore at the IRC. We return you now to your regularly scheduled library blog.