Tandoori-Style Lamb Chops
Quick cooking on a grill seals in the juices and flavors in these Indian-spiced lamb chops cooked with summer squash.
Prep Time:
20 mins
Total Time:
30 mins
Servings:
4 servings
Ingredients
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2 tablespoons cooking oil
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6 cloves garlic, minced
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2 teaspoons grated fresh ginger
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1 tablespoon garam masala*
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8 well-trimmed lamb loin chops, cut 1 inch thick (about 2 pounds)
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2 medium yellow summer squash and/or zucchini, halved lengthwise
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4 pita bread rounds
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1/2 cup plain low-fat yogurt
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1 tablespoon snipped fresh mint
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1/4 cup chutney or hot chutney
Directions
1.
In small bowl combine oil, garlic, ginger, garam masala, and 1/2 teaspoon salt. Brush onto all sides of the chops and squash.
2.
Grill chops and squash on the rack of an uncovered grill directly over medium heat to desired doneness and until squash is tender, turning once. (Allow 10 to 14 minutes for medium-rare doneness.) For the last 2 minutes of grilling, place pita rounds on grill rack to heat.
3.
Meanwhile, in a small bowl combine yogurt and mint. Transfer vegetables to a cutting board; cool slightly and slice diagonally 1/2 inch thick. Serve squash, pita bread, and chutney with chops. Makes 4 servings.
4.
*For homemade garam masala, combine 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon pepper, 1/2 teaspoon ground cardamom, 1/4 teaspoon ground cinnamon, and 1/4 teaspoon ground cloves.
Nutrition information
Calories 615, Total Fat 22 g, Saturated Fat 6 g, Cholesterol 135 mg, Sodium 735 mg, Carbohydrate 51 g, Fiber 1 g, Protein 51 g. Daily Values: Vitamin A 3%, Vitamin C 11%, Calcium 14%, Iron 40%.
Percent Daily Values are based on a 2,000 calorie diet
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Herb-and-Spice Lamb Chops with Minted Asparagus
"When I lived in Singapore, I really learned how to use spices in different ways," says chef Jason Wilson of Crush restaurant. After he marinates the lamb in an oil scented with marjoram, cumin, and fennel seed, he grills the meat until slightly crusty, then serves it with asparagus drizzled with mint vinaigrette.
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