Whitney Miller’s Tandoori Lamb Wings
Serve up tantalizing hot lamb wings enveloped in Tabasco’s liquid fire when entertaining your football-viewing party guests. Guaranteed to take your guests on a world-wide culinary tour, this unique take on wings offers global flavors. Small lamb chops with a convenient “bone handle” are spiced up with tandoori seasoning and coated in an Indian wing sauce. To cool down the heat, dip the wings in the refreshing mint pesto yogurt.
1 (about 2 pounds) Lamb French Rack
1 tablespoon stone ground mustard
1 tablespoon extra-virgin olive oil, plus more for greasing skillet
1 tablespoon minced garlic
1 teaspoon finely grated ginger
2 tablespoons fresh lemon juice
1 Tablespoon garam masala
½ tablespoon ground cumin
1 teaspoon ground cardamom
½ teaspoon paprika
½ teaspoon fine sea salt
¼ teaspoon ground cayenne pepper
1/8 teaspoon ground nutmeg
Wing Sauce (recipe included)
Mint pesto yogurt dip (recipe included)
Combine the next 12 ingredients in a small bowl and rub over the chops. Place in a glass baking dish, cover, and allow marinating in the refrigerator for 8 hours or overnight. Remove from the refrigerator 30 minutes prior to cooking.
Gently pat the lamb chops dry with paper towel.
Preheat the oven to 425 degrees F. Place a wire baking rack on top of a baking sheet.
Heat a large cast iron skillet over medium to medium-high heat. Coat the bottom of the skillet with about ½ teaspoon of olive oil. Once hot, add a few of the lamb chops. (Do not overcrowd the skillet.) Cook for 2 minutes on each side. Wipe the skillet clean, add more olive oil, and repeat with the rest of the lamb chops.
Transfer to the baking rack and bake for about 5 minutes (for medium-rare).
Lightly brush the wing sauce over both sides of the lamb chops. Allow to rest for a few minutes before serving.
Serve the lamb “wings” with the mint pesto yogurt dip.
1 Tablespoon butter
2 Tablespoons Tabasco hot sauce
1 garlic clove, minced
1/8 teaspoon fresh grated ginger
Combine all of the ingredients in a microwave safe bowl and cook for 30-45 seconds or until butter has melted. Whisk to combine.
Mint Pesto Yogurt Dip
½ Tablespoon shelled pistachios
½ ounce fresh mint leaves
1 garlic clove, chopped
¼ cup Greek yogurt
2 Tablespoons mayonnaise
Pinch fine sea salt
1 Tablespoon crumbled feta cheese
Combine all of the ingredients except the feta cheese in a food processor. Process for 1 minute. Add the feta cheese and pulse 4 times to combine. Refrigerate until ready to use.
When she was just 22, Whitney Miller won the first U.S. season of the Fox show MasterChef. She is the author of Modern Hospitality: Simple Recipes with Southern Charm. While working on her second cookbook, she frequently travels around the U.S. and as far away as China to conduct cooking demonstrations and culinary classes. For more, visit whitneymiller.net, connect with Whitney MillerH on Facebook and follow her on Twitter @whitneymillerH.