Tandoori-style Lamb Chops #SundaySupper
Use the rib chop for the prettier option, but the loin chop will be the meatier and less expensive alternative. Recipe adapted from Madhur Jaffrey's Illustrated Indian Cookery.
Servings: 4 - 8
Ingredients
- 2 1/2 - 3 pounds lamb rib chops about an inch thick cut
- 1/2 medium yellow onion chopped
- 1 clove garlic chopped
- 3/4 inch thick knob of ginger root chopped
- 1 jalapeno pepper
- 1 teaspoon Kosher salt
- Juice of 1/2 lemon
- 8 ounces plain yogurt about 1 cup
- 2 teaspoons garam masala
Instructions
- In a blender or food processor add onion, garlic, ginger, jalapeno, salt, and lemon juice, and puree.
- In a large shallow non-reactive pan or a large food storage bag, mix the yogurt, garam masala, and the onion mixture. Add the lamb chops and make sure to thoroughly coat the chops. Add more yogurt if needed. Seal or cover and marinate overnight in the refrigerator.
- Fire up the grill! If you are able, lower the temperature of one half the grill to medium while keeping the other half on high. For medium rare lamb chops: first cook the chops over medium heat and cover with an aluminum pan.
- Once the internal temperature reaches 120 degrees F, transfer the chops to the higher heat and sear them on each side. Cook until the internal temperature reaches 130 degrees F. For more detailed description on this grilling technique, click here.