On my recent trip to London I tried the lamb chops at New Tayyabs and fell in love. They were yogurt marinated and grilled to perfection. In my post I described them as meat lollipops and the description still stands. Since I’ve been craving these lamb chops and can’t jet off to London on a whim (unfortunately) I decided that I needed to fill that void on my own.
I don’t typically make lamb, my Indian food is never as good as at the restaurant and I don’t own a grill so I knew it would be an uphill battle… but I was ready for the challenge. I picked up some precious lamb t-bones from Sanagan’s, found this recipe from Food & Wine and heated up the broiler and was ready to go!
I marinated the lamb overnight in a spiced yogurt mixture which obviously infused it with spice and also tenderized the meat. Since the t-bones weren’t super thick they were perfect to cook under the broiler for a few minutes on each side. They got that crusty exterior while still staying tender on the inside.
I decided to make this an all out feast and serve the lamb with some Indian rice pilaf type deal and some garlicky kale. And since the weather has been nice I ate on the balcony and life was the much better. The spicing on this lamb was great and could easily work with goat, beef and even chicken.
Tandoori Lamb Loins
8 lamb rib chops (2 1/2 pounds)
3/4 cup Greek yogurt
1/4 cup heavy cream
3 tablespoons fresh lemon juice
One 3-inch piece of fresh ginger, peeled and minced
4 large garlic cloves, minced
1 tablespoon malt vinegar
1 tablespoon garam masala
1 tablespoon ground cumin
1 tablespoon paprika
1/2 teaspoon cayenne pepper
1/4 teaspoon ground mace (optional)
1/4 teaspoon freshly grated nutmeg
Kosher salt
In a large bowl, whisk the yogurt with the heavy cream, lemon juice, ginger, garlic, malt vinegar, garam masala, cumin, paprika, cayenne, mace, nutmeg and 1 teaspoon of salt. Add the lamb covering with marinade on all sides and allow to marinate in the fridge overnight.
Preheat the broiler and remove the chops from the marinade and let stand at room temperature for 30 minutes.
Season the lamb with salt and place under the broiler cooking for about 4 minutes on each side or until desired doneness.
(Recipe from Food & Wine)
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