1 cup of walnuts
4 garlic cloves, (chopped)
1/2 tsp hot pepper (and sauce will do)
1/2 tsp salt
3 tbls white wine vinegar
2 tsps sugar
1 cup tomato paste
1 1/2 cups olive oil
12 small loin lamb chops
Toast the walnuts in an ungreased skillet over moderate heat, shaking them occasionally, until they release their aroma. Chop half the nuts and set some them aside. Put the remaining nuts in a blender or food processor,and add the garlic, pepper, salt, vinegar, sugar and tomato paste. Blend well. Add the olive oil and continue blending until mixture is smooth. Grill lambchops one side for 5 minutes and then turn them over. Continue until they are done. Serve with the Creole sauce and sprinke nuts over them for garnish.
4 garlic cloves, (chopped)
1/2 tsp hot pepper (and sauce will do)
1/2 tsp salt
3 tbls white wine vinegar
2 tsps sugar
1 cup tomato paste
1 1/2 cups olive oil
12 small loin lamb chops
Toast the walnuts in an ungreased skillet over moderate heat, shaking them occasionally, until they release their aroma. Chop half the nuts and set some them aside. Put the remaining nuts in a blender or food processor,and add the garlic, pepper, salt, vinegar, sugar and tomato paste. Blend well. Add the olive oil and continue blending until mixture is smooth. Grill lambchops one side for 5 minutes and then turn them over. Continue until they are done. Serve with the Creole sauce and sprinke nuts over them for garnish.
1 comment:
I need to stop coming to this blog. Everytime I come here I want to log out and go cook something. :-D
Post a Comment