Tandoori Lamb Loin Chops

July 18, 2009

Only in art will the lion lie down with the lamb, and the rose grow without thorn.
~Martin Amis

TANDOORI LAMB LOIN CHOPS

10 lamb loin chops, about 1 1/2″ thick

1/2 C garlic, peeled and chopped
1/4 C fresh ginger, peeled and chopped
1 t crushed red pepper flakes
2 T peanut oil

1/2 C scallions, chopped
2 C plain yogurt
2 T honey
2 t garam masala*
1/2 T paprika
1/2 T turmeric
1/2 T cumin seeds, toasted and ground
1/2 T coriander seeds, toasted and ground
1/2 C packed fresh cilantro leaves
1/2 T sea salt
1/2 T freshly ground pepper

Put the garlic, ginger, and pepper flakes in a food processor fitted with the metal blade. Pulse the machine on and off until the ingredients are finely minced. With the machine running, drizzle the oil through the feed tube. Add the scallions, yogurt, honey, garam masala, paprika, turmeric, cumin, coriander, cilantro, salt and pepper and process until smooth.

Pour the mixture over the chops and turn them to coat both sides. Cover and refrigerate overnight.

Season the chops on both sides with salt and pepper to taste. Preheat charcoal grill to medium high heat. Bring the marinated lamb chops to room temperature. Grill the lamb for 5 to 6 minutes on each side for medium rare. Cooking time will vary depending on the thickness of the lamb chops and the heat of the grill. Let the lamb rest for at least 5 minutes before serving.

* See Garam Marsala post

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