October 20, 2006

Roasted Lamb Chops with Spiced Yogurt Glaze

Roasted Lamb Chops with Spiced Yogurt Glaze
adapted from Bones: Recipes, History and Lore

1 TBSP grated fresh ginger
2 garlic cloves, finely diced
1 TBSP sweet paprika
1 TBSP cumin seeds, toasted and ground
2 tsp garam masala
1/4 tsp chili powder
2 tsp lime juice
1/2 tsp kosher salt
1 cup yogurt

2 shoulder lamb chops

Mix all the ingredients except the yogurt in a small bowl, then whisk in the yogurt. Refrigerate until ready to use. Can be made up to 3 days in advance.

Roast lamb chops at 300 degrees for 50 minutes, basting as you go. Serve at once with leftover glaze on the side for dipping.

Notes:This one turned out quite well. The level of spice was just right. I definitely recommend using the leftover glaze as dipping sauce since the tang of the lime comes through more clearly that way. The original recipe calls for 4 racks of lamb ribs which are slow-roasted and then baked further with the glaze. I substituted just a couple of lamb shoulder chops and they came out tender and tasty. This made quite a bit of the sauce though and I could probably make half that amount in the future for the same serving of meat. I'm also debating trying this out on a leg of lamb at some point.

This recipe comes from one of 4 cookbooks that I've bought this year (the others being Sweet Life, Cradle of Flavor, and Dishes from the Wild Horse Desert). Overall, the selection looks very promising and I can hardly wait to try out more recipes from these books.

Posted by Jennifer at October 20, 2006 7:49 PM | TrackBack

Wow, this was really good. The thick glaze imparted a great flavor to the lamb chops, and they were wonderfully tender. I agree that also having some of the leftover uncooked glaze as a dipping sauce is a good idea, though I might want it heated wee a bit first, just enough to make it warm.

Posted by: Michael at October 22, 2006 2:40 PM
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