Thursday, July 7, 2011
Grilled Lamb Chops with Spicy Chili-Cilantro Sauce ~ What are the rules?
I was excited yesterday to find frenched Lamb Chops for $11.99 a pound. I realize that's still not inexpensive ...but it's far better than the $19.99 I've been seeing! The Lamb Chops looked beautiful, they were meaty, tender, nicely trimmed... so I decided to pick some up!
I usually marinate our Lamb Chops in garlic, rosemary and thyme and cook them atop a charcoal grill ensuring to keep them medium rare ~ but this time I wanted something different. When I stumbled upon, Grilled Lamb Chops with Spicy Chili-Cilantro Sauce on epicurious..I was intrigued ...but confused...
you see, there is no cilantro in the sauce....there is however...cilantro in the dry spice mix you rub all over the lamb. So it got me thinking...
What are the, "RULES" when it comes to renaming recipes?
I think this dish would be more appropriately named, "Chili and Cilantro Rubbed Lamb Chops with a Spicy Red Wine Chili Sauce." ....but that's just my opinion.
Oh and because I have an extremely difficult time using two full cups of wine in almost any recipe (but especially one with dainty little lamb chops) I halved the sauce recipe....except for the shallot and the garlic whose measurements I kept the same.
My husband and I really enjoyed this recipe, it was a welcomed change from our usual Lamb Chop repertoire and one we'll be making again and again!
Click here for the recipe: Grilled Lamb Chops with Spicy Chili-Cilantro Sauce