Add more or less cayenne pepper according to taste. Remember, the first part of this recipe is done the day before wishing to consume the chops.
8 lamb rib chops
1 cup natural yoghurt
¼ cup full cream
3 tablespoons lemon juice
One6 cm piece natural ginger, peeled and minced
4 large garlic cloves, minced
1 tablespoon malt vinegar
1 tablespoon garam masala
1 tablespoon ground cumin
1 tablespoon paprika
½ teaspoon cayenne pepper
¼ teaspoon ground mace
¼ teaspoon freshly grated nutmeg
1 teaspoon salt
1 tablespoons vegetable oil
3 tablespoons unsalted butter, melted.
Using a paring knife cut a few ½ cm slashes in each lamb chop. In a large bowl, whisk the yoghurt with the cream, lemon juice (add this ingredient carefully to avoid curdling), all the spices and a ¼ teaspoon of salt. Place the lamb chops in the marinade and turn to coat, then cover and leave in the fridge overnight.
The following day, add the oil to the marinade and toss with the lamb chops. Remove the chops from the marinade and let stand at room temperature for 30 minutes.
Season the chops with salt and grill for about 8 minutes, turning once and until well browned. Brush both sides of the chops with the melted butter and grill for another 2 minutes per side for medium-rare. |