These chops are tender and full of flavor. We used a rack of Australian lamb chops, which is a touch smaller than the typical American version, making ’em perfect for these appetizer portions.
YIELD 6–8 servings
ZEST FACTOR Mild
PREP TIME 1 hour, 10 minutes
COOK TIME 10–15 minutes
1 tablespoon curry powder
¼ cup plain greek yogurt
2 tablespoons tomato paste
1 tablespoon grated ginger
½ tablespoon minced garlic
1 tablespoon chile-garlic paste
2 teaspoons light brown sugar
1 teaspoon salt
1 teaspoon apple cider vinegar
1 tablespoon vegetable or canola oil
2 pounds New Zealand or Australian lamb chops, frenched and trimmed
Chopped Thai basil for garnish
1. Combine all the ingredients except the lamb chops and basil in a mixing bowl. Holding onto the bone, coat 1 lamb chop heavily in the marinade. Lay the bone against the edge of the bowl and repeat with the remaining chops. Place the bowl in the fridge and marinate overnight or for at least 1 hour.
2. Preheat one side of the grill to medium-high, leaving the other side off for indirect heat.
3. Place the chops over direct heat and sear, about 3–4 minutes per side. Move to indirect heat and cook until the internal temperature reaches 120°F for medium-rare.
4. Allow the meat to rest, then serve garnished with basil.
Get more recipes like this in our June 2017 issue, available in print and through Magzter!