Grilled Lamb Rib Chops

Recipe Ingredients

16		Lamb rib chops - (to 20)
1 teaspoon	5ml	Ground allspice
1 teaspoon	5ml	Ground cinnamon
1 teaspoon	5ml	Ground star anise
1 teaspoon	5ml	Ground black peppercorns
1 teaspoon	5ml	Ground fennel seeds
3 tablespoons	45ml	Minced garlic
1/3 cup	78ml	Olive oil - plus
1 tablespoon	15ml	Olive oil
3 tablespoons	45ml	Soy sauce
1 tablespoon	15ml	Honey
1		Habenero - cut in 4 pieces
		Salt - to taste
		Freshly-ground black pepper - to taste
		Sweet and Sour Onion Compote
4 cups	250g / 8.8oz	Thinly-sliced red onions
1/2 cup	99g / 3.5oz	Granulated sugar
2 tablespoons	30ml	Tamarind paste
1 cup	237ml	Rice wine vinegar
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper

Recipe Instructions

Prepare lamb chops by removing excess fat from rib bone.

Prepare glaze by mixing allspice, cinnamon, star anise, black peppercorns, fennel seeds, minced garlic, olive oil, soy sauce, honey, and the habenero in a bowl. Reserve 1/4 of this mixture for finishing glaze on cooked meat. Marinate chops overnight, refrigerated.

Season marinated chops with salt and pepper and cook on hot grill about 3 minutes on each side or until medium-rare. Brush with reserved glaze. Serve with Sweet and Sour Onion Compote.

Sweet and Sour Onion Compote: Place ingredients in saucepan and bring to a boil, reduce heat to low and allow to cook for about 1 hour or until liquid evaporates.

This recipe yields 8 to 10 servings.

Source:
MELTING POT with Tanya Holland - (Show # MP-1B24) - from the TV FOOD NETWORK

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