Ingredients with Measurements:
- 8 lamb chops
- 1/4 cup sumbala paste
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
Special equipment needed:
- Large resealable plastic bag or airtight container
- Grill or grill pan
Step-by-step instructions:
1. In a small bowl, mix together sumbala paste, olive oil, minced garlic, paprika, cumin, salt, and pepper.
2. Place lamb chops in a large resealable plastic bag or airtight container.
3. Pour the sumbala marinade over the lamb chops, making sure each chop is coated evenly.
4. Seal the bag or container and refrigerate for at least 2 hours or overnight.
5. Preheat grill or grill pan to medium-high heat.
6. Remove lamb chops from marinade and discard excess marinade.
7. Grill lamb chops for 3-4 minutes per side for medium-rare, or until desired doneness is reached.
8. Let the lamb chops rest for 5 minutes before serving.
- Time:
Preparation time: 10 minutes
- Marinating time: 2 hours or overnight
- Cooking time: 8-10 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 380
- Total fat: 26g
- Saturated fat: 8g
- Cholesterol: 105mg
- Sodium: 220mg
- Total carbohydrates: 1g
- Protein: 34g
Substitutions for ingredients:
- Sumbala paste can be substituted with miso paste or soy sauce.
- Olive oil can be substituted with vegetable oil or canola oil.
- Paprika can be substituted with chili powder or cayenne pepper.
- Cumin can be substituted with coriander or curry powder.
Variations:
- Use chicken or beef instead of lamb chops.
- Add chopped fresh herbs like rosemary or thyme to the marinade.
- Serve with a side of grilled vegetables or a salad.
Tips and tricks:
- Make sure to let the lamb chops rest before serving to allow the juices to redistribute.
- If using a grill pan, make sure it is well-oiled to prevent sticking.
- Use a meat thermometer to ensure the lamb chops are cooked to the desired doneness.
Storage instructions:
- Leftover lamb chops can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat lamb chops in the microwave or oven until heated through.
Presentation ideas:
- Serve lamb chops on a bed of couscous or rice.
- Garnish with chopped fresh herbs or a squeeze of lemon juice.
Garnishes:
- Chopped fresh herbs like parsley or cilantro
- Lemon wedges
Pairings:
- Red wine like Cabernet Sauvignon or Syrah
- Roasted potatoes or sweet potatoes
- Grilled asparagus or zucchini
Suggested side dishes:
- Couscous or rice
- Grilled vegetables
- Salad
Troubleshooting advice:
- If the lamb chops are sticking to the grill or grill pan, make sure it is well-oiled before cooking.
- If the lamb chops are overcooked, reduce the cooking time or lower the heat.
Food safety advice:
- Make sure to marinate the lamb chops in the refrigerator to prevent bacterial growth.
- Use a meat thermometer to ensure the lamb chops are cooked to a safe internal temperature of 145°F.
Food history:
- Sumbala is a fermented seasoning used in West African cuisine, particularly in Senegal and Gambia.
Flavor profiles:
- The sumbala marinade adds a savory and slightly tangy flavor to the lamb chops.
Serving suggestions:
- Serve with a side of couscous or rice and grilled vegetables for a complete meal.
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