Tandoori Lamb Chops
Tender lamb loin chops marinated in a flavorful blend of garlic, ginger, yogurt, and spices, grilled to juicy perfection. This aromatic dish brings together a symphony of flavors that will surely delight your taste buds. It's an easy and delicious way to elevate your grilling game for a memorable meal.
— Constant Cookbook
Ingredients
- 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
Instructions
- <b>Prepare the lamb</b>
- 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.)
- <b>Grill the lamb</b>
- 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, <i>Grilling,</i> by Rick Rodgers (Oxmoor House, 2007).
Yield
Serves 4.
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