Name: Grilled Lamb in an Uzbek Marinade
Yield: Serves 4
Cuisine: Uzbekistan
Ingredients: ¼ cup chopped parsley; 3 to 4 plum tomatoes; 1 tablespoon ground coriander; ¼ cup chopped fresh cilantro; 10 to 12 garlic cloves, finely minced; 1 large onion; Olive oil for grilling; Salt and freshly ground black pepper; 8 loin lamb chops, about 1½ inches thick, or 12 baby rib chops, or 2 pounds boneless leg of lamb, well trimmed and cut into 1½-inch cubes for brochettes; 1 teaspoon cayenne pepper; ½ cup olive oil; 2 teaspoons ground toasted cumin; 1 tablespoon sweet paprika

Preparation info

Serves
4

Difficulty
Complex

Appears in

Back to Square One

By Joyce Goldstein

Published 1992

About

After all those years of thinking of Russia as one large unified country, it’s fascinating to discover the ethnic differences in cuisine from the diverse regions that made up the former U.S.S.R. Here’s a vibrant-flavored lamb marinade from the province of Uzbekistan. Lots of garlic, combined with pungent spices and a little tomato, infuses the meat with intense flavor.