Zimbabwean Marinated Grilled Lamb

Zimbabwean Marinated Grilled Lamb is a dish most common people in that country reserve for special occasions. Rich, succulent, and very satisfying!

(Photo Attributed to Author: Naotake Murayama from Los Alto, CA, USA)

Zimbabwean Marinated Grilled Lamb Recipe-

Ingredients:

4 to 5 lb. boneless lamb loin chops
1 cup dried apricots
4 large white or yellow onions, peeled and sliced
6 large cloves garlic, peeled and rough chopped
4 tbsp. fat drippings (approximately)
10 or 12 Kaffir lime leaves, rough chopped
freshly ground coarse sea salt, to taste
cayenne pepper, to taste
4 or 5 tbsp. vinegar

Directions:

Soak the dried apricots overnight in room temperature water.
The next day, boil them until fully softened and mushy. Allow to cool enough to handle, and then press them through a sturdy sieve.
Cut away just enough fat from the loin chops to make some fatty drippings. Leave most of the fat on the chops.
In a large skillet, render the cutaway fat, enough to oil the skillet for frying.
Sauté the onions and garlic, stirring, until the onions are translucent and fragrant, but not yet caramelized.
In a cooking pot, mix together the apricot mush, fried garlic and onions, some cayenne pepper, Kaffir lime leaves, salt and vinegar; bring to a vigorous, rolling boil for one full minute.
Allow the mixture to cool.
Once the mixture is cool enough to handle, place the loin chops in a large Ziploc bag, and then pour the mixture into the bag. Zip the bag almost shut, squeeze out as much air as you can, then zip it all the way shut tight. Jostle the meat around in the bag, turning it over and over, to ensure even distribution of the marinade. Place in the fridge to marinate overnight; turn the bag over now and then during the marinating time.
When you are ready to grille, pour the contents of the Ziploc bag through a sieve into a bowl. Reserve the marinade.
Place the chops on the grille over medium high heat, and grille until your desired level of doneness is achieved. Use the reserved marinade to baste the chops as they cook.
Serve your Zimbabwean Marinated Grilled Lamb with either baked potatoes, or freshly cooked rice.

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