Ingredients:
– 4 lamb chops or lamb steaks
– 1 cup plain Greek yogurt
– 2 tablespoons lemon juice
– 4 garlic cloves, minced
– 1 tablespoon fresh ginger, grated
– 1 tablespoon ground cumin
– 1 tablespoon ground coriander
– 1 tablespoon paprika
– 1 teaspoon ground turmeric
– 1 teaspoon garam masala
– 1 teaspoon chili powder (adjust to taste)
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– Fresh cilantro, chopped (for garnish)
– Lemon wedges (for serving)
Instructions:
1. Prepare the Marinade:
– In a large bowl, combine the Greek yogurt, lemon juice, minced garlic, grated ginger, ground cumin, ground coriander, paprika, ground turmeric, garam masala, chili powder, salt, and black pepper.
– Mix well to form a smooth marinade.
2. Marinate the Lamb:
– Add the lamb chops or lamb steaks to the bowl with the marinade.
– Ensure the lamb is well coated with the marinade.
– Cover the bowl and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.
3. Preheat the Grill:
– Preheat your grill to medium-high heat.
4. Grill the Lamb:
– Remove the lamb from the marinade, allowing any excess marinade to drip off.
– Grill the lamb chops or steaks for about 4-5 minutes per side for medium-rare, or adjust the cooking time according to your desired level of doneness.
– Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C) for medium-rare.
5. Rest the Lamb:
– Once cooked, transfer the lamb to a plate and let it rest for a few minutes to allow the juices to redistribute.
6. Serve:
– Garnish the grilled “tandoori” lamb with fresh cilantro and serve with lemon wedges on the side.
