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  Grilled Spiced Lamb Chops with Saffron, Vegetables & Pomery Mustard
Kotwal Singh, Regional Executive Chef, Hard Rock Cafe Micronesia



3 racks (1/2 lb each) of lamb, fat trimmed, cut into individual chops
1 1/2 cups plain yogurt
6 Tbs olive oil
6 Tbs fresh lemon juice
1 Tbs ground cardamom
1 Tbs ground cumin
1 1/2 tsps cayenne pepper or chili powder

Vegetables:
2 Tbs (1/4 stick) butter
2 Tbs olive oil
1/2 tsp turmeric powder
1 1/2 cups water
4 shallots, peeled, thinly sliced
2 large leeks (white and pale green parts only), thinly sliced
3/4 tsp saffron threads
2 large turnips, peeled, cut into 1-inch pieces
2 large carrots, peeled, cut into 1-inch pieces


For lamb: Whisk all ingredients in medium bowl. Place chops on large rimmed baking sheet. Pour marinade over, turning to coat. Cover and refrigerate at least 1 hour.

For vegetables: Melt butter with oil in heavy large skillet over medium heat. Add shallots, leeks, saffron, and turmeric; sauté 5 minutes. Add 1 1/2 cups water, turnips, carrots, Cover and simmer until vegetables are tender, stirring occasionally, about 25 minutes. Season with salt and pepper to taste.

Meanwhile, prepare barbecue (medium heat). Brush grill with oil. Remove lamb from marinade, scraping off some of excess marinade. Sprinkle lamb with salt and pepper. Grill to desired doneness, about three minutes per side for medium-rare.

Service: Divide grilled lamb chops among 6 plates. Serve with saffron vegetables and pomery mustard.

Chef's cooking tips: Keeping Several Types Of Olive Oil It's a matter of the right oil for the right job. An inexpensive "pure " Italian oil works fine for sautéing. A medium-priced extra virgin variety is great for making vinaigrette. Save the expensive, rich, Dark Green Italian oil for drizzling on salads or dipping Breads. The flavor of the "pure" oil would be lost when used by itself and the rich flavor of the "dark" oil would be wasted on sautéing.

Yield: 6 Servings