My
glazed lamb chops had an interesting
and tasty flavour but next time I would use brown sugar (which I had run out
of). I mixed up some ground ginger,
dried tarragon, cinnamon, black pepper and garlic (I used fresh but I think
powder would have been better) and salt with what should have been ¼ cup of
brown sugar (I substituted a mix of palm sugar, caster sugar and some golden
syrup).
You
rub this over your chops and let them sit for a while. Then grill them on a high heat for 30
minutes. It was quite a strong flavour –
I probably needed to halve the quantities of rub (or double the quantities of
meat).
This looks lovely, oregano with lamb is great.
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