0
0
00Ingredients
-
4 thick lamb chops
-
Commercial rub of choice
-
1 cup mulberries
-
1 cup diced melon, such a cantaloupe
-
2 serrano chiles, seeds and stems removed, minced
-
1/2 cup diced red bell pepper
-
1 medium onion, chopped fine
-
Juice of 1/2 lemon
-
3 tablespoons vegetable oil
-
1 tablespoon minced Italian parsley
-
1 tablespoon minced cilantro
Instructions
Place the lamb chops on a plate and sprinkle with the rub. Press the rub into the meat and let stand for 1/2 hour.
In a bowl, combine the mulberries, melon, chiles, red bell pepper, onion, lemon juice, oil, parsley, and cilantro and mix well. Let stand for 15 minutes.
Grill the lamb over a medium hot fire until done; medium rare approximately will take 5 to 6 minutes per side, depending on the heat of the fire and the distance the meat is from it. The internal temperature should be 150°F.
Place the lamb on a plate and top with the salsa.
Yield: 4 servings
Heat Scale: Mild
| Servings |
| 4-6 |
|
|
|
Here’s a spicy treat and a good way to use up excess mulberries. Any number of commercial rubs work well for the lamb chops, or you can simply use red chile powder or hot paprika for the rub.
Ingredients
InstructionsPlace the lamb chops on a plate and sprinkle with the rub. Press the rub into the meat and let stand for 1/2 hour. In a bowl, combine the mulberries, melon, chiles, red bell pepper, onion, lemon juice, oil, parsley, and cilantro and mix well. Let stand for 15 minutes. Grill the lamb over a medium hot fire until done; medium rare approximately will take 5 to 6 minutes per side, depending on the heat of the fire and the distance the meat is from it. The internal temperature should be 150°F. Place the lamb on a plate and top with the salsa. Yield: 4 servings Heat Scale: Mild
|
