Indian Lamb Chops
|Ground cumin||2 Teaspoon|
|Ground ginger||1 Teaspoon|
|Melted butter/Margarine||2 1⁄2 Tablespoon|
|Unflavored yogurt||2 Cup (32 tbs) (1 Pint)|
|Lemon juice||6 Tablespoon|
|Lamb chops||12 (1 Inch Thick)|
In a blender, place onion, coriander, cumin, pepper, cloves, cardamom, ginger, poppy seed, cinnamon, butter, yogurt, and lemon juice; whirl until smooth.
Pour over chops; cover and refrigerate for 2 to 4 hours or until next day.
Lift chops from marinade and drain briefly (reserve marinade).
Arrange on a lightly greased grill 4 to 6 inches above a solid bed of glowing coals.
Cook, turning and basting occasionally, for about 15 minutes per side or until meat is well browned on both sides but still pink in center when slashed.
Warm reserved marinade in a pan on grill and serve as a sauce.