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Prep Time: Cook Time: Total Time:
Lamb Chops Marinated in Spiced Yogurt
Spice Mixture:
2 teaspoons kosher salt
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
Lamb:
2 cups nonfat plain yogurt
2 tablespoons minced garlic
2 tablespoons minced ginger root
1 tablespoon extra-virgin olive oil
8 4 ounce bone-in loin lamb chops, 1 1/4 inches thick, visible fat removed
In a cast-iron skillet over medium heat, combine the salt, cumin, coriander, turmeric, cayenne pepper, cloves, cinnamon and cardamom, stirring, until fragant, about 2 minutes. Remove from the heat and set aside to cool.
In a large measuring cup, combine the yogurt, garlic, ginger, oil and spice mixture and blend well. Pour half of the yogurt mixture into a nonreactive container just large enough to hold the meat. Add the lamb chops and pour the remaining marinade over the top. Turn to coat on all sides. Cover and refrigerate overnight.
Prepare a hot fire in the grill. Scrape off most of the marinade, leaving only a thin coating on the chops. Discard the remaining marinade. Grill until desired degree of doneness, about 4 minutes per side for medium-rare meat, 130 degrees. Serve immediately.
Serves 4.
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Lamb Chops Marinated in Spiced Yogurt
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Category: Recipes
Prep Time: Cook Time: Total Time:
Lamb Chops Marinated in Spiced Yogurt
Spice Mixture:
2 teaspoons kosher salt
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
Lamb:
2 cups nonfat plain yogurt
2 tablespoons minced garlic
2 tablespoons minced ginger root
1 tablespoon extra-virgin olive oil
8 4 ounce bone-in loin lamb chops, 1 1/4 inches thick, visible fat removed
In a cast-iron skillet over medium heat, combine the salt, cumin, coriander, turmeric, cayenne pepper, cloves, cinnamon and cardamom, stirring, until fragant, about 2 minutes. Remove from the heat and set aside to cool.
In a large measuring cup, combine the yogurt, garlic, ginger, oil and spice mixture and blend well. Pour half of the yogurt mixture into a nonreactive container just large enough to hold the meat. Add the lamb chops and pour the remaining marinade over the top. Turn to coat on all sides. Cover and refrigerate overnight.
Prepare a hot fire in the grill. Scrape off most of the marinade, leaving only a thin coating on the chops. Discard the remaining marinade. Grill until desired degree of doneness, about 4 minutes per side for medium-rare meat, 130 degrees. Serve immediately.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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