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Smoked Lamb Chops Ras el hanout, topped with Garda Stagionato
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Chef :
Guerilla Culinary @ The Underground KitchenSmoked Lamb Chops Ras el hanout, topped with Garda Stagionato
Decided to fly of the cuff and try something Moroccan with my lamb chops that would pair with leftovers from the other evening. Here's how it goes.
Cooking instructions
* Step 1
I basically marinated these boneless lamb chops with a tsp of liquid smoke, 1/4 cup of olive oil and a around about generous measuring (2 to 3 tsp) of Ras el hanout for about a hour. Because I was lazy...Believe me, this can be modified and given more respect and time but I was simply too tired to really give it "The Business" like I normally execute. This here is the latch key kid approach.
* Step 2
Whilst the lamb was marinating, I decided to cut and render Shallots in housemade garlic oil at a low heat with a splash of white balsamic vinegar.
* Step 3
After a hour of the lamb marinating, I put them on a nice hot preheated grill. I grilled them about three minutes on each side (I ♡ it, grilled to perfection) and sprinkled more Ras el hanout on them, just because...It's Ras el hanout, people!?!
* Step 4
After these were grilled to my liking, I paired it with my leftovers of coconut rhee chun rice and a coulis I prepared with shallot, roasted red pepper and lemongrass, then crowned it with some Garda Stagionato cheese and called it a day...
* Step 5
It was a success...
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