4 to 5 pounds (1.820-2.275 g) 6-8 lamb chops
~Urdu~
ایک /ek/ ۱ 1. In a blender combine: papaya, yogurt, oil, paprika, lemon juice, oregano, 2 tsp. (12 g) salt and 1 tsp. (6 g) black pepper. Blend about a minute.
دو /do/ ۲ 2. Add coriander, caraways and cumin seeds. Pulse 4 or 5 times.
تین /tīn/ ۳ 3. Transfer to a glass or ceramic baking dish (9-by-13 inch/23X33 cm)
چار /chār/ ۴ 4. Place the lamb chops in the dish and rub in the spices.
پانچ /pāṅch/ ۵ 5. Cover and refrigerate for 8-24 hours.
چھ /chhaḥ/ ۶ 6. Grill the lamp chops on the BBQ grill or a grill on the stove top, brown for 5-7 minutes on each side.
سات /sāt/ ۷ 7. Turn down the heat and cook 15-25 minutes more, inside temperature 125F/52C for medium-rare or 130F/55C for medium.
آٹھ /āṭh/ ۸ 8. Place on platters and ten with foil as you cook them.
نو /nau/ ۹ 9. Rest for 10 minutes.
دس /das/ ۱۰ 10. Plate the chops and cover with the juice and mint leaves.
گیارہ /gyārah/ ۱۱ 11. Serve with lemon wedges.
Try some of the other lamb recipes: https://veggiefernandezs.blogspot.com/search/label/lamb