Updated: Apr 25, 2021
I adapted this recipe and used lamb chops instead. Charred, delicately dressed and delicious. So simple to make. I served this with a wonderful cooling Tzatziki sauce and a spicy Israeli roasted pepper sauce. I also adapted this marinade for vegetable skewers, alternating paneer, tomatoes and fresh poblanos.
Maria Elia is a genius in the kitchen. Her cookbooks are beautiful, the photographs excellent, and every recipe turns out superb.
For more recipes from this cookbook click here.
8-10 Lamb chops, frenched.
4 garlic cloves, minced
1 bay leaf, ground or finely minced
1 teaspoon ground cinnamon
1 teaspoon ground all-spice
1 large orange, zested and juiced
1 large orange juiced
1 red jalapeño, seeded and finely diced (or use 1 teaspoon chile flakes), or to taste
Salt and pepper to taste
3 table spoons olive oil
2 table spoons honey
Mix all the marinade ingredients to gather and slather on the lamb chops. You will have more than enough. Marinate for at least 1 hour at room temperature or in the fridge overnight.
Cook on the grill, or below a broiler (convection-broil @400°F). Baste with the extra sauce till done.