Grilled Yogurt Lamb Chops

In the midst of a furnace like heat wave it makes sense not to turn on the stove, but use the outside grill. Let that heat dissipate into the air rather than in the house! Lamb chops are the perfect vehicle for that mode of cooking. 

An aromatic marinade made with yogurt, fried onions, ginger garlic paste, roasted cumin seeds, garam masala and chile powder gets the lamb going. We like our lamb on the rarer side so it is two minutes flip and two minutes to brown on a hot grill. 

A squirt of lime, a fresh corn and tomato salad and a glass of crisp white...summer perfection!

GRILLED YOGURT LAMB CHOPS

Serves 2

8 Lamb Chops

1/4 cup Yogurt (whole or 2%)

2 tablespoons Birista or crisp fried Onions, crumbled 

2 tablespoons Ginger Garlic Paste

1 teaspoon roasted Cumin Powder

1 teaspoon Garam Masala

1/2 teaspoon Chile Powder

1/2 teaspoon Kosher Salt

Lime Wedges

Trim chops of most of the fat. 

Whisk yogurt, crumbled birista, ginger garlic paste, all the powders and salt in a bowl. 

Add chops and marinate for 6 hours in the fridge. Overnight is best. 

Bring chops to room temperature. 

Heat grill.

Lay chops on grill. 

For medium rare chops,  grill for 2 minutes on each side. 

If you like your chops medium, grill for a minute more on each side.

You could also cook them on an indoor grill or frying pan. 

Pile on to a plate, squirt lime juice over them and enjoy them hot off the grill. 

The joy of a tasting a meal  that jumps off the grill and on to your plate is quite indescribable. Not having to cook in your kitchen on a hot day is ever better...

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