This grilled lamb chop recipe uses both Indian and Italian cooking techniques The Indianstyle yogurt marinade is flavored with three Italian favorites garlic oregano and rosemary
Prep Time
4 hrs 5 mins
Dificult
Medium
Servings
4 hrs 35 mins
Ingredients
Instructions
Whisk yogurt
lemon zest and juice
garlic
rosemary
chile paste
oregano
salt
pepper
and cinnamon together in a small bowl. Transfer to a resealable plastic bag. Add lamb chops to the bag; coat with the marinade
squeeze out excess air
and seal the bag. Marinate in the refrigerator for 4 hours
or for best flavor
up to 10 hours.
Preheat an outdoor grill for medium heat and lightly oil the grate.
Remove lamb chops from marinade and scrape off excess. Discard used marinade. Season chops with salt and pepper.
Cook chops on the preheated grill until browned on the outside and an instant-read thermometer inserted into the center reads 130 degrees F (54 degrees C) for medium-rare
3 to 4 minutes per side. Let rest for 5 minutes before serving.
Editor's Note:
Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
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