RECIPE:
Savory Spiced Grill: Tandoori Lamb Chops
It’s summer time and the barbecues are grilling in everyone’s backyards. Chef Sanjay Patel shares an age-old recipe for making savory lamb chops.
(Above): Tandoori Lamb Chops [Photo: Amar D. Gupta | Siliconeer]
Ingredients:
- 8 lamb rib chops (2½ pounds)
- ¾ cup Greek yogurt
- ¼ cup heavy cream
- 3 tbsp fresh lemon juice
- One 3-inch piece of fresh ginger, peeled and minced
- 4 large garlic cloves, minced
- 1 tbsp malt vinegar
- 1 tbsp garam masala
- 1 tbsp ground cumin
- 1 tbsp paprika
- ½ tsp cayenne pepper
- ¼ tsp ground mace (optional)
- ¼ tsp freshly grated nutmeg
- 2 tbsp vegetable oil
- 3 tbsp melted unsalted butter
- salt to taste
Method:
Using a paring knife, cut a few ¼-inch-deep slashes in each lamb chop.
In a large bowl, whisk the yogurt with the heavy cream, lemon juice, ginger, garlic, malt vinegar, garam masala, cumin, paprika, cayenne, mace, nutmeg and 1 tsp of salt. Transfer the lamb chops to the marinade and turn to coat, then cover and refrigerate overnight.
Add oil to the marinade and toss with the lamb chops. Remove the chops from the marinade and let stand at room temperature for 30 minutes.
Light a grill. Season the chops with salt and grill over moderately high heat for 8 minutes, turning once, until well browned. Brush both sides of the chops with the melted butter and grill for another 2 minutes per side for medium-rare.
Serve hot with your favorite iced beverage or beer.
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Sanjay Patel has a degree from the Culinary Institute in Birmingham, U.K., and is certified in food and hygiene. He was named 1996 Chef of the Year by Quality Cuisine, U.K.
