Tandori Grilled Lamb Chops is a fantastic recipe to try out this weekend. This dish gets its flavors by marinating lamb in a wonderfully aromatic mixture of yogurt, fresh ginger, garlic, garam masala, cumin, and other spices. The aroma of this mixture always gets my family hovering in the kitchen wondering “what’s for dinner”. The ginger, garlic, and garam masala ar too much for them to resist! To get the full flavor effect, I do recommend letting the meat marinade in the yogurt mixture at least 8 hours, but it can be done in as little as 2 hours.
If you have never tried a Tandori style marinade on meats before, you can also use this mixture for chicken. This is one of my go-to marinades!
Tandori Grilled Lamb Chops
8 to 10 lamb chops
1 cup greek yogurt
2 tablespoons fresh ginger paste
6 cloves garlic, fresh
1 tablespoon garam masala
1 tablespoon cumin
1 tablespoon paprika
½ teaspoon ground red pepper (cayenne)
¼ teaspoon ground nutmeg
1 tablespoon malt vinegar
3 tablespoons lemon juice
1 teaspoon kosher salt
½ teaspoon cracked black pepper
¼ cup vegetable oil
¼ cup melted butter or ghee for cooking
Directions:
Place lamb chops into a resealable plastic bag. Set aside. In the bowl of your food processor, place yogurt, ginger, garlic, spices, vinegar, lemon juice, salt and pepper. Blend until smooth. Pour the mixture over the lamb and seal the bag, making sure to remove as much air as possible. Gently shake the bag to coat all of the lamb pieces. Place the bag in the refrigerator for 2-24 hours. Before grilling, add the vegetable oil to the bag, reseal it and toss to coat. Let the chops stand at room temperature for 30-45 minutes before grilling.
Preheat your grill to 400 degrees. Remove the lamb chops from the marinade. Grill for about 8 minutes, flipping once. Brush with melted butter and cook on each side 1 to 2 minutes longer or until meat has reached medium rare. Remove from the grill and tent with foil for 5-10 minutes before serving.
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