Grilled Lamb Chops with Indian Spices
Prep time: 10 minutes
Marinating time: 1 to 2 hours
Grilling time: 4 to 6 minutes
Marinade
1/4 cup extra virgin olive oil
2 tablespoons fresh lime juice
1 tablespoon minced garlic
1-1/2 teaspoons kosher salt
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon freshly ground black pepper
16 rib or loin lamb chops, each about 3/4 inch thick, trimmed of excess fat
1. In a small bowl whisk the marinade ingredients.
2. Arrange the chops on a large, rimmed plate. Spoon or brush the marinade over the lamb chops, turning them to coat them evenly. Cover with plastic wrap. Refrigerate for 1 to 2 hours.
3. Remove the chops from the refrigerator and let stand at room temperature for 20 to 30 minutes before grilling. Grill the chops over direct high heat (450°F to 550°F) until nicely marked on both sides and grilled to your desired doneness, 4 to 6 minutes for medium rare, turning once or twice. Keep the lid closed as often as possible during grilling. Serve warm.
Makes 4 servings
Grilling Tip:
You have two basic options for ulta-tender lamb chops: loin or rib. The loin chops are little miniature T-bone steaks, while rib chops are like rib-eye steaks with the bone attached. The rib chops have a bit more fat and therefore, more flavor.
