point-n-click

Grilled Thick Lamb Chops with Stout-Citrus Glaze Time:  45 minutes 1 cup stout of your choice 1/4 cup balsamic vinegar 1 tablespoon grated lemon zest 2 tablespoons fresh lemon juice Salt 8 thick (about 1 1/2 inches) lamb rib or loin chops 2 tablespoons olive oil Black pepper. 1 . Combine stout, vinegar, lemon zest, lemon juice and salt in a small, heavy-bottomed saucepan. Bring to a boil over high heat, then reduce heat to medium and simmer vigorously until reduced to about 1/4 cup syrup, 20 to 25 minutes. 2.  Meanwhile, build a fire on one side of a grill. When fire has died down, and coals are medium-hot (you can hold your hand 5 inches above grill grate for about 2 seconds), move enough coals to other side of grill to form a single layer, leaving most coals on hot side. 3.  Rub lamb with oil, sprinkle generously with salt and pepper, place directly over hot part of grill and sear well, about 2 minutes a side. Move chops ...

Ingredients : Channa Dal (coarsely ground) Chopped Onion Green chillies chopped Garlic chopped Ginger chopped Curry leaves Vermicelli (roasted) Cumin Fennel Salt Oil Method : Mix channa dal, salt, chopped onion, chopped green chillies, chopped ginger, chopped garlic and chopped curry leaves. Roll into balls Coat with roasted vermicelli and flatten into cakes Deep fry in hot oil Serve with a chutney dip