Me and the wife are having a friend and his fiance over for a small get together/dinner party. We all wanted to try something new that we have no real experience cooking with. I picked up some lamb chops from work at cost and I am looking for some ideas. I kinda want to try something curry with maybe a Caribbean influence. Maybe suti polo or the like for one of the side dishes. Any suggestions co/ck/s? Thanx in advance, will check the thread periodically.
>>7303728
What you have says "Frenched rack", so it's the ribs. Very nice cut for a roast or cutting into chops. Probably too nice a cut for making a curry out of - it would kinda be a waste.
If I wanted to go in an Afro-Caribbean direction I'd marinate it in something evocative of jerk seasoning (salt, scallion, thyme, Scotch bonnet pepper, allspice and a very little acid), then do it as a roast, and serve med rare. Careful with the Scotch bonnet - they are hot - I'd maybe use half of one for the entire marinade. Then I'd serve with with Trini style rice and peas (cooked in coconut milk) and some cooked greens.
>>7303819
/thread
>>7303819
>If I wanted to go in an Afro-Caribbean direction I'd marinate it in something evocative of jerk seasoning (salt, scallion, thyme, Scotch bonnet pepper, allspice and a very little acid), then do it as a roast, and serve med rare. Careful with the Scotch bonnet - they are hot - I'd maybe use half of one for the entire marinade. Then I'd serve with with Trini style rice and peas (cooked in coconut milk) and some cooked greens.
I'd add a escabeche, kind of the jamaican version of osso buco topping. Kicks it up a notch with the acid at the end.
