INGREDIENTS
For the marination:
- Lamb breast with the bone
- 1 tsp ginger-garlic paste
- ¼ tsp turmeric powder
- ¼ tsp black pepper powder
- ¼ tsp salt
- 1 tbsp lemon juice
- 1 tbsp olive oil
For the sauce (salsa chutney):
-
- 2 garlic cloves
- 1½ tsp fresh ginger fresh
- 1 Holland red chilli
- 4 sprigs of fresh coriander leaves
- 1 tbsp lemon juice
- A pinch of salt
- 2 tbsps hot olive oil
PREPARATION
-
- Marinate the lamb using the ingredients mentioned in the marination. Keep the marinated lamb for at least an hour.
- Using a mortar and pestle crush all the ingredients mentioned in the sauce except for the hot olive oil.
- Once it is crushed pour the hot olive oil on top of the crushed ingredients and mix well. The sauce (salsa chutney) is ready; keep it aside.
- In a hot open grilling pan place the lamb by keeping the fat side on the grill. Cook for two minutes in a medium flame.
- When the fat is rendered or melted just turn the side. Cook this side for three to four minutes because this is the bone side.
- The grilled lamb rib is ready. Serve it with a small bowl of salsa chutney on the side.