Name: Ghengis’ lamb chops
Yield: Serves 3-4
Cuisine: Asia
Ingredients: 3 cloves; 2 dessertspoons dark muscovado sugar; 1 finger-length hot dried chile, deseeded and roughly chopped; 4 dessertspoons thick dark soy sauce; 3 large garlic cloves, chopped; 2 x 6-cutlet racks of lamb; 1 lemon grass stalk, finely sliced; 100 ml water; 1 teaspoon cumin seeds; ¼ star anise; 1 thumb-sized piece of root ginger, peeled and roughly chopped; 1 level teaspoon ground coriander; 1½ teaspoons black pepper; 4 dessertspoons black vinegar or brown rice vinegar

Preparation info

Serves
3-4

Difficulty
Easy

Appears in

The Good Table

By Valentine Warner

Published 2013

About

This barbecued lamb is of no particular origin: it is an invention of mine that had to have a name. Ghengis Khan came to mind in a notion that, as he ferociously rode over various terrified populations across Asia on tiny Mongolian horses, he must have picked up a few cooking tips and influences along the way.

The taste that the smoke from the charcoal gives makes it an ingredient in itself, so ideally a gas barbecue will not be used. The black vinegar can be bought