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