Active Time
30 MIN
Total Time
1 HR 10 MIN
Yield
Serves : 4
© Troy House

How to Make It

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.

Suggested Pairing

These meaty chops taste even better with a fruity red that has enough structure to cut through the rich yogurt marinade. The ideal choice a plummy Cabernet Shiraz.

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