Tandoori Lamb Chops
Lamb chops marinated in a blend of yogurt and spices, then grilled.
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Step 1/3
Marinate the Lamb Chops
In a bowl, combine Greek yogurt, lemon juice, ginger-garlic paste, ground cumin, ground coriander, paprika, ground turmeric, ground cinnamon, ground cloves, ground cardamom, and salt to taste. Coat the lamb chops with the marinade mixture, ensuring they are evenly covered. Marinate for at least 1 hour in the refrigerator, or ideally overnight for the best flavor.
Step 2/3
Grill the Lamb Chops
Preheat a grill or grill pan over medium-high heat. If using an outdoor grill, lightly oil the grates to prevent sticking. Remove the lamb chops from the marinade, shaking off any excess. Grill the lamb chops for about 4-5 minutes on each side, or until they reach your desired level of doneness. For medium-rare, aim for an internal temperature of 145°F (63°C). Cooking time may vary depending on the thickness of the lamb chops and your preferred level of doneness.
Step 3/3
Rest and Serve
Once cooked, remove the lamb chops from the grill and let them rest for a few minutes to allow the juices to redistribute. Garnish with fresh coriander leaves if desired before serving.
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