You really can't beat the taste of hot-off-the-grill lamb chops, bursting with flavors from mint, spice, and everything nice. ;) With beautiful notes from Indian and Middle Eastern pantries, these lamb chops will have you drooling for more. Marinate the rack ahead of time, and you're well on your way to a guaranteed crowd pleaser.
Yeild: 15-18 chops
1/2 cup plain yogurt
2 medium red onions, quartered
1 cup fresh parsley leaves
1 cup fresh mint leaves
1 cup fresh cilantro leaves (can substitute with 4 tablespoons coriander chutney)
1 tablespoon paprika (or red chili powder)
1 tablespoon ground cumin
1 teaspoon crushed red pepper flakes
2 teaspoons garam masala
salt and crushed black pepper
3 pounds lamb rib chops (about 15-18 chops)
vegetable oil or spray for grilling
Pulse the onions, parsely, mint, cumin, paprika, red pepper flakes, garam masala and cilantro (if using fresh leaves) in a food processor.
Process until the onions are finely chopped and season with salt and black pepper.
If using chutney, add the chutney and yogurt to the onion mixture, and mix with a spoon to blend everything.
Place the lamb in a large dish or bowl, and rub with the marinade mixture, covering all sides of the meat.
Cover and chill for at least 3 hours or overnight so that all of the flavors marry well and flavor the lamb.
Prepare the grill in medium heat and oil the grate. Grill the lamb to desired doneness, about 5-7 minutes per side (for well done).
Remove from heat, and serve with some chopped cilantro, chutney, or chilled yogurt.