Tandoori Lamb


The marinade for this lamb is taken from Classic Indian Cooking, by Julie Sahni. In the book, it's actually used in a recipe for tandoori chicken. Serves 4.

2 large cloves garlic
1 TB chopped fresh ginger
2 tsp ground cumin
1/2 tsp ground cardamom
1/2 tsp red pepper
1 TB paprika
1/3 cup plain yogurt

6 lamb shoulder chops
salt and pepper to taste

Combine first 7 ingredients in the bowl of a food processor or blender. Puree until smooth. Spread marinade over lamb chops. Place chops in a ziplock bag, along with any extra marinade. Seal and refrigerate overnight, turning occasionally.

Remove bag from fridge about 1/2 hour before you are ready to place the chops on a pre-heated grill. Before cooking, remove excess sauce from chops and sprinkle with salt and pepper. Grill over medium-high heat until desired doneness, about 4-6 minutes per side for medium-rare.

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