Tandoori Lamb Chops
To make an easy side dish for these Indian-inspired grilled chops, stir 1/2 cup thawed frozen peas into hot cooked basmati rice. Or, mix 2 Tbs. chopped fresh cilantro into the cooked rice.
- 2 garlic cloves
- 1 small yellow onion, quartered
- 2 Tbs. chopped ginger
- 1 cup plain yogurt
- 1 tsp. garam masala
- 1 tsp. salt
- 1/4 tsp. cayenne pepper
- 4 lamb loin chops, each about 1 inch thick
Prepare the lamb
Prepare a hot fire in a grill.
In a food processor, finely chop the garlic. Add the onion and ginger and pulse to finely chop. Add the yogurt, garam masala, salt and cayenne and pulse to mix. Transfer to a shallow, nonreactive dish. Add the lamb and turn to coat in the yogurt mixture. Cover and let stand while the grill heats. (The lamb chops can be refrigerated up to overnight; turn occasionally in the marinade.)
Grill the lamb
Lightly oil the grill rack. Place the lamb chops on the grill. Grill, turning once, for 10 to 12 minutes total for medium-rare. Transfer to plates and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Grilling, by Rick Rodgers (Oxmoor House, 2007).