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Recipe Provided By
Chef Manish Tyagi
Servings

5 to 8

Marinated American lamb chops with rosemary & garlic on a plate

Ingredients

  • 2 American Lamb racks, frenched
  • Salt, to taste
  • 2 tablespoons, divided lemon juice
  • 2 tablespoons ginger
  • 2 tablespoons garlic paste
  • 3/4 cup hung yogurt
  • 2 tablespoons heavy cream
  • 2 tablespoons rice bran or vegetable oil
  • 1-1/2 tablespoons coriander powder
  • 1 tablespoon cumin powder
  • 1 tablespoon garam masala
  • 1 tablespoon green chili paste
  • Radishes for garnish (optional)

Directions

Cut lamb racks into single- and/or double-bone chops.  Apply salt, 1 tablespoon lemon juice, ginger and garlic to chops; set aside for 20 minutes. In a large bowl, combine yogurt, 1 tablespoon lemon juice, cream, oil, coriander, cumin, garam masala and chili paste.  Transfer lamb chops to the bowl and apply marinade; cover and let sit for 30 to 60 minutes.  

Grill chops until tender, or if cooking in a tandoor, arrange chops in the skewers and cook.  Remove from grill or tandoor.  Garnish with fresh radish slices. 

Chef’s tip: This dish is a full package of flavor. Yogurt and spices make the lamb chops melt-in-your-mouth tender. They’re delicious paired with mint chutney and onion rings.

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