Grilled Garlic Butter Lamb Chops

Garlic Butter Lamb Chops Recipe can be grilled or pan seared, so simple to cook and such a delicious and healthy option for dinner. This is an Easy Lamb Chop recipe in just 15 minutes!

So, today I’m so excited to share another recipe with you, because I’m sure you’ll love making it for dinner over and over again.

These garlic butter lamb chops are super juicy, flavourful and tender. Thanks to the garlic butter thyme. People!!! I’m m telling you this sauce is to die for and it’s so simple to make.I love garlic….

In only 5 minutes, you’ll prep everything, and in 10-12 minutes you will sear the lamb chop in a cast iron skillet or a heavy pan and they’ll be done and ready to eat. And the butter sauce is super easy to make as well.

Grilling

Once you melt the butter in the skillet or even the pan,simply add the minced garlic and chopped thyme, and give it a good stir. Done! Then, you just need to pour this sauce over the lamb chops, and enjoy!

Know your Lamb Chops

• When picking lamb chops at the store, look for chops that are pink to red with white marbling(fat around edges)The lamb chops should be a little bit more than an inch thick on bone. You don’t want chops that are too thick or the outside will be overcooked before the interior is ready to eat.
• There are many different cuts of lamb chops: loin chops, shoulder chops, sirloin chops, and rib chops. You are welcome to use whichever cut that is sold at your local butcher or grocery store. If you’re able to pick, rib chops would be ideal as they’re not tough.

Ingredients to cook the chops:

For this super easy and flavourful garlic butter lamb chops recipe you’ll need:

• Good quality butter —if possible good quality ghee.
• Garlic — fresh garlic is best
• Fresh thyme — you can also swap for basil or cilantro

Cooking Lamb Chops:

• Remove lamb chops from the fridge 20-30 minutes before cooking and pat them dry with paper towels. If there is moisture on the lamb chops, you won’t get a nice sear to it. Season well with salt and pepper.

• Heat a dry cast iron skillet over a medium high heat. Then, place the chops narrow fat side down just like on the picture above. Using tongs press the chops down so that the fat renders and turns crisp and brown. This prevents the lamb chops from being overcooked while the fat renders.

finished smoldering chops

• Once the fat has melted into the pan, lay the chops flat on one of their sides. Cook them until browned, then turn and cook on the other side. Then, add 2 tablespoons off butter, garlic and thyme.

• Stir well until the butter is foaming, and spoon the butter over the lamb for a minute or so. Basting the lamb chops will add much more flavour to them.

Plated chops

Easy chicken Tikka Using a Grill

This is a recipe that I developed from a mixture of recipes, adapting to my taste. I hope you enjoy it . Cooking time is an estimate, depending on how hot your grill is and how big your chicken pieces are.Similar to Tandoori chicken but different in the use of grilling equipment.

Tikka on the grill

Ingredients:

Tikka marinade.

2pcs whole skinless chicken cut into 1/4 pcs
1/2 cup fresh lemon juice
1cup plain yogurt or mala(curd)
1bulb of pressed garlic or 2tbs garlic powder
2tbs  freshly grated ginger
2tbs ground cumin
1tsp ground turmeric
2tbs Spanish paprika.                                             

1tbs Garam Masala

1tsp cayenne pepper
Salt to taste
1tsp ground black pepper.              Vegetable cooking oil or olive oil.        Melted butter for brushing the chicken while grilling.
Lime, for serving

The procedure:
1.Clean your chicken, and cut it into 8 parts .
Take a fork or make some cuts across and prick the chicken many times.
Put lemon juice in bowl with chicken, stir well, and set it aside.
2.In a large bowl, mix all the ingredients -yogurt/mala,oil garlic, ginger, cumin, turmeric, cayenne, salt and pepper,Garam masala. When Your marination is ready;

Chicken PCs in marinade ready to hit the grill

Place the chicken in the bowl with the marinade, and marinate for at least 2 hours, preferably 4-6 hours or overnight.
3.Heat your grill with a nice flame and place chicken  on the grill.

Brush with butter or olive oil marinade, and grill approximately 6 minutes on each side, or until done, having nice grill/char markings on . Even charcoal grill is ok to use.
4.Once you have grilled one side for 6 minutes, turn them over and brush with butter or olive oil, and grill 6 more minutes or until done.
5.Serve with potato chips or Naam bread/garlic flat bread.and lime wedges on the side for squirting on chicken pieces;

Tikka with fries

Chicken Tikka with mukimo(corn mashed potatoes,spinach )

Perfect Mzedu Home Made Beef Burger

The beef patty is the key player when making a perfect beef burger,Mix the ingredients to combine so the proteins start working and stick to each other to create the perfect patty. Keep treating the meat tenderly while shaping the patties. Don’t pack them together too tightly. Just gently form them into loose patties. Make sure the patties are even in size – you can weigh them to be exact or you can use a burger pressing machine, if you have.I craft my burgers using my hands  can, if you like. 

As a rule of the thumb, Burgers go well with fries and cabbage slaw.

Select your ingredients: can serve 15.

1.5kg medium ground Beef Mince

250g fresh breadcrumbs

4 large brown onion, grated

1/2cup chopped fresh parsley leaves or coriander if you like

4 garlic cloves, crushed or 2tsp garlic powder

4 egg, lightly whisked

4 tbsp Worcestershire sauce or Tomato Ketchup

4 tbsp olive oil

150g cheddar, thinly sliced

15 hamburger buns, halved

100ml Mayonnaise /mustard

8 lettuce leaves

450g (about 3 medium) ripe tomatoes, sliced

Mix mince, breadcrumbs, onion, parsley, garlic, egg, Worcestershire or tomato ketchup sauce,if using in a large bowl. Use your hands to mix until just combined.Divide the mixture into 15 -17equal portions. Shape each portion with your hands into a patty about: 10cm in diameter and 1.5cm thick.

Place the patties on prepared tray. Cover with plastic wrap and place in the fridge for at least 20 minutes to rest.

Heat the grilling pan and cook the patties for about 4 minutes each side or until browned and cooked through. Transfer the patties to a tray. Set aside and cover to keep warm.

Meanwhile Place the hamburger buns, cut-side up, under the grill and toast for 1 minute or until golden. Leave the grill on. Place the patties on prepared tray. Top patties with cheddar. Place under the grill for 1 minute or until the cheddar is just melted.

Spread the bottom halves of the toasted hamburger buns with the Mayonnaise or mustard, if using. Top with the lettuce, tomato and patties. Dollop with tomato ketchup. Cover with the hamburger bun tops to serve.

Ready burgers with fries and coleslaw salad.

Juicy Mzedu Burger