Tandoori-Style Lamb Chops

Yield: 4 servings

This recipe written by Alison Anton was published in Delicious Living magazine for an article on Healthy Indian Cooking. For westerners who don’t happen to have a fire-hot tandoor brick oven in their kitchen, these tender cuts of marinated lamb are grilled or broiled over high heat to mimic the traditional tandoori taste.

1 tablespoon vegetable oil or ghee
1 tablespoon garlic-ginger paste (see below)
2 1/2 tablespoons curry spice
1 teaspoon salt
1 cup plain yogurt
1/4 cup chopped cilantro
8 lamb chops, preferably from the loin or rib

1. Heat the oil in a small skillet over medium heat. Add the garlic-ginger paste and cook for one minute. Add the curry spice and salt, cooking for another minute.

2. Blend the cooked spices with the yogurt and cilantro in a large bowl. Add the meat, spreading the thick marinade onto the lamb chops, coating all sides. Refrigerate at least 4 hours and up to 8-12 hours.

3. Fire up a charcoal grill or heat a stovetop grill over medium-high heat. If broiling, heat the broiler to 450 degrees, placing the rack 3-4 inches from the broiler. Grill or broil 4-5 minutes on each side for medium-rare, adding 2-3 minutes each side for medium done.

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Garlic-Ginger Paste
Makes about 1/3 cup

This is a simple, handy seasoning for a variety of Eastern dishes. Double or triple the recipe and measure tablespoonfuls into little zip-lock bags or an ice cube holder for easy “grab and go” use.

1 head garlic, peeled
1-inch piece of fresh ginger, peeled
touch or water
touch of lemon juice (to keep from oxidizing)

Blend the garlic and ginger in a food processor or blender until pureed, adding a little water to help it blend. Squeeze in the lemon juice. Store in the refrigerator for several days, or freeze for several months.