Marinades and Pastes for Lamb Chops

Each recipe makes enough for 6 to 8 chops.

MOROCCAN MINT AND LEMON PASTE WITH TAHINI SAUCE:

INGREDIENTS:

• Mint and Lemon Paste
• 2 small garlic cloves, peeled
• ½ cup fresh cilantro leaves, plus more for garnish
• 2 tablespoons chopped fresh mint
• ⅓ cup fresh lemon juice
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• ½ teaspoon cayenne pepper
• 2 teaspoons sweet Hungarian paprika
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1 teaspoon ground fennel seeds
• Pinch of ground cinnamon

TAHINI SAUCE:

• 2 tablespoons tahini (sesame paste)
• 3 tablespoons fresh lemon juice
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon water, or more if needed
• Salt

INSTRUCTIONS:

1. Paste: With the motor running, drop the garlic through the feed tube of a food processor and process until chopped. Scrape down the sides of the bowl and add the cilantro and mint. Pulse until the leaves are chopped. Scrape down the sides of the bowl, then add the remaining ingredients and process to form a thick paste.
   Rub the mixture all over the chops and place them on a plate. Cover with plastic wrap and refrigerate for at least 2 hours or up to 16 hours for rib and loin chops and up to 36 hours for sirloin, leg, or shoulder chops. Turn the chops from time to time.
2. Shake the excess paste off the chops and discard. Follow the directions in Grilled Lamb Chops to cook the chops.
3. Sauce: While the chops are resting, make the tahini sauce. Combine the tahini, lemon juice, and oil in the (clean) food processor and process until smooth. Add the water, then add more water 1 tablespoon at a time if necessary, until the sauce is thin enough to drizzle. Season to taste with salt.
4. Arrange the chops on a platter and drizzle the tahini sauce over them. Garnish with cilantro and serve.

PERSIAN POMEGRANATE MARINADE:

Pomegranate syrup and molasses can be found in Middle Eastern and gourmet markets, and health-food stores. This marinade is ideal for lamb sirloin and leg chops, and goat chops.

INGREDIENTS:

• ½ cup pomegranate syrup or molasses
• ¼ cup pomegranate juice
• ½ teaspoon ground ginger
• ½ teaspoon ground cumin
• Pinch of ground allspice
• 2 teaspoons minced garlic
• 2 teaspoons chopped fresh rosemary
• 2 teaspoons chopped fresh marjoram
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• Pomegranate seeds
• Chopped fresh basil

INSTRUCTIONS:

1. Whisk the ingredients, except the pomegranate seeds and basil, together in a small bowl. Place lamb chops in a large zipper-lock bag, pour in the marinade, seal, and place the bag in a bowl to catch any leaks. Refrigerate overnight, turning and shaking the bag from time to time to redistribute the marinade.
2. Remove the chops from the marinade, shake off the excess, and discard the marinade. Follow the directions in Grilled Lamb Chops to cook the chops.
   Garnish with pomegranate seeds and chopped basil (if using) and serve.

TURKISH SPICE PASTE:

INGREDIENTS:

• ⅛ teaspoon ground cinnamon
• ¼ teaspoon ground allspice
• ¼ teaspoon ground fennel seeds
• Pinch of ground cloves
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon ground mustard seeds
• ½ teaspoon cayenne pepper
• 1 tablespoon sweet Hungarian paprika
• 1 teaspoon dried mint
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon minced garlic
• 2 teaspoons tomato paste
• 2 teaspoons fresh lemon juice
• 1 tablespoon olive oil

INSTRUCTIONS:

1. Combine all the ingredients in a medium bowl. Add lamb chops and turn to coat completely. Cover with plastic wrap and refrigerate overnight. Turn the chopsfrom time to time.
2. Follow the directions in Grilled Lamb Chops to cook and serve.

SPICY THAI PEANUT PASTE AND SAUCE:

INGREDIENTS:

• 2 garlic cloves, peeled
• ⅓ cup fresh cilantro leaves
• ⅓ cup unsalted natural crunchy peanut butter
• 1 tablespoon Thai green curry paste
• 1 tablespoon fresh lime juice
• 2 tablespoons ketchup
• 1 tablespoon Asian fish sauce
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 2 tablespoons peanut oil

INSTRUCTIONS:

1. With the motor running, drop the garlic through the feed tube of a food processor and process until chopped. Scrape down the sides of the bowl. Add the cilantro and pulse until chopped. Add the remaining ingredients and pulse to form a soft paste. Smear some of the paste over both sides of each lamb chop and place on a plate. Cover with plastic wrap and refrigerate for 2 hours, or up to 6 hours. Reserve the rest of the paste.
2. Follow the directions in Grilled Lamb Chops to cook the chops.
3. Meanwhile, gently heat the reserved peanut paste in a small saucepan, stirring in enough water to make a thick but pourable sauce. Spoon the sauce over the lamb chops and serve.

PROVENÇAL ANCHOVY AND HERB PASTE:

INGREDIENTS:

• 1 anchovy fillet, minced
• 2 teaspoons finely chopped capers
• 2 garlic cloves, minced
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh thyme
• 2 teaspoons Dijon mustard
• ½ teaspoon freshly ground black pepper
• 1 teaspoon salt
• 2 tablespoons extra-virgin olive oil

INSTRUCTIONS:

1. Combine all the ingredients except the oil in a small bowl. Whisk in the oil to make a paste. Smear the paste all over the lamb chops and place on a plate. Cover with plastic wrap and refrigerate for at least 2 hours, or up to overnight, turning the chops from time to time.
2. Follow the directions in Grilled Lamb Chops to cook and serve.