Total Time
1 HR 10 MIN
Active time 30 MIN
Yield
Serves : 4
Author SUVIR SARAN
8 lamb rib chops (2 1/2 pounds)
3/4 cup Greek yogurt
1/4 cup heavy cream
3 tablespoons fresh lemon juice
One 3-inch piece of fresh ginger, peeled and minced
4 large garlic cloves, minced
1 tablespoon malt vinegar
1 tablespoon garam masala
1 tablespoon ground cumin
1 tablespoon paprika
1/2 teaspoon cayenne pepper
1/4 teaspoon ground mace (optional)
1/4 teaspoon freshly grated nutmeg
Kosher salt
2 tablespoons vegetable oil
3 tablespoons unsalted butter, melted
Step 1
Using a paring knife, cut a few 1/4-inch-deep slashes in each lamb chop. In a large bowl, whisk the yogurt with the heavy cream, lemon juice, ginger, garlic, malt vinegar, garam masala, cumin, paprika, cayenne, mace, nutmeg and 1 teaspoon of salt. Transfer the lamb chops to the marinade and turn to coat, then cover and refrigerate overnight.
Step 2
Add the oil to the marinade and toss with the lamb chops. Remove the chops from the marinade and let stand at room temperature for 30 minutes.
Step 3
Light a grill. Season the chops with salt and grill over moderately high heat for 8 minutes, turning once, until well browned. Brush both sides of the chops with the melted butter and grill for another 2 minutes per side for medium-rare.