PAKISTANI-STYLE GRILLED LAMB CHOPS

Pakistani-Style Grilled Lamb Chops image

Yield serves 2¿3

Number Of Ingredients 9

4 teaspoons very finely grated peeled fresh ginger
2 teaspoons garlic, crushed to a pulp
1 tablespoon lemon juice
1 1/4 teaspoons salt
1/2-3/4 teaspoon cayenne pepper
Freshly ground black pepper
1/2 teaspoon garam masala, preferably homemade (page 285), but store-bought is fine
2 pounds lamb chops, shoulder or rib
2 tablespoons mustard, olive, or canola oil

Steps:

Combine the ginger, garlic, lemon juice, salt, cayenne, black pepper, and garam masala in a shallow dish large enough to hold the chops. Mix well. Rub this marinade on both sides of the chops, cover, and refrigerate 4-24 hours.
Just before eating, preheat the broiler and set a rack 4-5 inches from the source of heat.
Put the chops, with any marinade that clings to them easily, in a baking tray, brush both sides with oil, and place under broiler. Broil 3-4 minutes on each side or until browned. If the chops are an inch thick they will still be pink inside, the way I like them. If you want them more done, put them in a 350°F oven for 5-10 minutes, depending on the thickness of the chops and the doneness desired.