
The tanginess of yogurt and lemon juice, combined with fragrant spices, makes these lamb chops a superb addition to your BBQ repertoire. Spicy garam masala, earthy cumin, and sweet nutmeg works beautifully with the natural flavour of the lamb.
Serves 2 (4 lamb chops per person)
Ingredients
Marinade
- 2 teaspoons (10 mL) roughly chopped garlic
- 2 teaspoons (10 mL) roughly chopped fresh ginger
- 3/4 cup (185 mL) plain yogurt (not low-fat)
- 3 tablespoons (45 mL) fresh lemon juice
- 1 tablespoon (15 mL) garam masala
- 1 tablespoon (15 mL) ground cumin
- 1/4 teaspoon (1 mL) freshly grated nutmeg
For the lamb
- 8 lamb chops cut from a Frenched rack of lamb or 8 lamb loin chops, 1 inch (2.5 cm) thick, trimmed of excess fat
- 2 tablespoons (30 mL) vegetable oil
- Lemon wedges, to serve
Directions
- Pound the garlic and ginger in a mortar and pestle until you have a smooth paste. Transfer to a small bowl, and mix in the rest of the marinade ingredients.
- Place the lamb chops in a shallow dish, and coat the lamb with the marinade on all sides. Cover with plastic wrap, and leave in the refrigerator to marinate overnight.
- Allow the lamb to come to room temperature before grilling. Brush off the excess marinade, drizzle with the oil on both sides to prevent sticking, and season with salt and freshly ground pepper.
- Preheat the grill to medium-high, then clean and oil the grill grates to prevent sticking.
- Grill the chops for 3 to 4 minutes per side for medium-rare. Transfer to a plate, and tent with aluminum foil for 3 to 5 minutes before serving.
- Serve with lemon wedges.