Indian Lamb in a Snappy Yogurt Marinade
|Lamb loin chops||12 (3/4-inch/2-cm thick)|
|Freshly ground black pepper||To Taste|
|Yogurt||1 Cup (16 tbs)|
|Crushed coriander seeds||1 Tablespoon|
|Ground cumin||2 Teaspoon|
|Garam masala||1 Teaspoon|
|Red onion||1 , coarsely chopped|
|Garlic||2 Clove (10 gm), finely chopped|
|Lime||1 , grated rind and juiced|
|Ginger root slice||1 , peeled and chopped (1/2-inch/1-cm)|
|Hot pepper sauce||1⁄4 Teaspoon|
|Coarsely ground black pepper||To Taste|
1. Arrange lamb chops in a shallow baking dish and season with salt and pepper. Combine yogurt, coriander, cumin, garam masala, onion, lime rind and juice, ginger root and hot pepper sauce. Pour over lamb and allow to marinate, covered in refrigerator, overnight.
2. Broil or grill chops 5 minutes on each side or until cooked to desired doneness.
Top with coarsely ground black pepper.