Here’s another dip / sauce that can add much pizzazz to a simple dish. In this case, we purchased a lovely loin of pork chops from the butcher for our dinner party. Tip: purchase lamb chops already Frenched, so that you only need to cut, marinate and grill them. Guests can use the exposed bone in the chop as a handle for eating.
I created this recipe with modern Indian flavors in mind. If you want more ideas for throwing a party with an Indian theme, head to this link.
MAKES 8 CHOPS
MARINATE THE CHOPS
1/2 CUP EV olive oil
3 cloves garlic, crushed in garlic press
1 1/2 TB rosemary, minced
1 tsp sage, minced
1 TB salt
2 tsp black pepper
2 LB lamb chops
Mix marinade ingredients together in a bowl. Pour over chops, marinate for at least one hour in the fridge.
GET OUT THE FOOD PROCESSOR… MAKE THE CILANTRO CHUTNEY
2 CUPS cilantro
5 TB walnuts
3 jalapeños, cut into chunks
1 small onion, roughly chopped
1/2 tsp cumin seeds
juice of 1/2 lime
1 TB agave
1/3 cup water
1/2 tsp salt
Combine all the ingredients, blend till smooth.
PREHEAT BROILER… COOK THE CHOPS
Place chops on a baking pan under broiler. Cook for 4 min on each side. To serve, place a dollop of the chutney all over the end of each chop. Serve with bones sticking up, so they are easy to grab. Have napkins nearby.
See more recipes for creating cool, mod, Indian-inspired bites in 08 India Calling