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Chopping the carrots and rice is easy, but you need to get your marinade right. Sarah Buynovsky shows you how…
Here’s what you need:
Marinade (resting time) – 30 minutes
Butter for serving – 1 stick
Tobacco salt – 2 teaspoons
salt – 1/2 teaspoon
1 1/2 lb ground lamb
2 cloves garlic, finely chopped
1 medium-sized red or yellow onion, coarsely chopped
1-2 teaspoons ginger, grated (optional)
2 tablespoons soy sauce
2 tablespoons apple cider vinegar
2 teaspoons olive oil
Salt and pepper to taste
1/4 cup chopped fresh parsley
1. Place the marinade ingredients in a large bowl, and stir well. Marinate lamb meat (stake or pound) in the marinade until it is fully chilled, about 30 minutes.
2. Make tomato sauce: Place the diced tomatoes, onions, and carrots in a large saucepan. Cook over medium heat, stirring occasionally, until a richly browned and almost juice has been released, about 20 minutes.
3. Meanwhile, prepare a grill for the beef, and prop it up at the opening of the foil. Sear the beef in the foil. Remove and set aside on a sheet tray or plate. Grill the lamb chops, one at a time, over medium heat, turning and seasoning with salt and pepper to taste, until well browned and cooked through, about 5 minutes per side.
4. Place a large platter on the open side of the grill. Place a beef plate on the serving platter. Spoon the tomato sauce evenly over the platter and serve. Garnish with chopped parsley and serve hot.
Makes: 6 servings