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Grilled Lamb Chops with Indian Spices

Makes 4 servings

Prep time: 10 minutes, Marinating time: 1 to 2 hours, Grilling time: 4 to 6 minutes

Marinade

• 1/4 cup extra virgin olive oil
• 2 tablespoons fresh lime juice
• 1 tablespoon minced garlic
• 1-1/2 teaspoons kosher salt
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/2 teaspoon freshly ground black pepper
  
  
• 16 rib or loin lamb chops, each about 3/4 inch thick, trimmed of excess fat

In a small bowl whisk the marinade ingredients.

Arrange the chops on a large, rimmed plate. Spoon or brush the marinade over the lamb chops, turning them to coat them evenly. Cover with plastic wrap. Refrigerate for 1 to 2 hours.

Remove the chops from the refrigerator and let stand at room temperature for 20 to 30 minutes before grilling. Grill the chops over direct high heat (450°F to 550°F) until nicely marked on both sides and grilled to your desired doneness, 4 to 6 minutes for medium rare, turning once or twice. Keep the lid closed as often as possible during grilling. Serve warm.

Tip: You have two basic options for ulta-tender lamb chops: loin or rib. The loin chops are little miniature T-bone steaks, while rib chops are like rib-eye steaks with the bone attached. The rib chops have a bit more fat and therefore, more flavor.

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