Williams-Sonoma's Tandoori Lamb Chops -

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Williams-Sonoma's Tandoori Lamb Chops

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By Rick Rodgers

Posted January 19th, 2008

This article is reprinted with permission from Food Made Fast Grilling (Williams-Sonoma Food Made Fast), by Rick Rodgers, (2007, Williams-Sonoma)

Food Made Fast Grilling (Williams-Sonoma Food Made Fast)

Servings:	4
Author Notes:	To make an easy side dish for these Indian inspired grilled chops, stir 1/2 cup thawed frozen peas into hot cooked basmati rice. Or, mix 2 tablespoons chopped fresh cilantro (fresh coriander) into the cooked rice.
Ingredients:	2 cloves garlic 1 small yellow onion, quartered 2 tablespoons chopped ginger 1 cup (8 ounces) plain yogurt 1 teaspoon garam masala salt 1/4 teaspoon cayenne pepper 4 lamb chops, about 1 inch thick
Instructions:	30 Minutes Start to Finish 1. Prepare the lamb – Prepare a gas or charcoal grill for direct grilling over high heat. In a food processor, chop the garlic finely. Add the onion and ginger and pulse to chop finely. Add the yogurt, the garam masala, 1 teaspoon salt, and the cayenne and pulse to mix. Transfer to a shallow, nonreactive dish. Add the lamb and turn to coat in the yogurt mixture. Cover and let stand while the grill heats. (The lamb chops can be refrigerated up to overnight; turn occasionally in the marinade.) 2. Grill the lamb – Lightly oil the grill rack. Place the lamb chops on the grill. Grill, turning once, for 10 to 12 minutes total for medium-rare. Transfer to plates and serve.