Grilled Lamb Chops with Curry Yogurt Marinade

plain yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: turmeric

Homemade blend can be more flavorful and cost-effective.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Trim some fat off the lamb chops, leaving some for flavor.

Season the lamb chops with salt and black pepper while preparing the marinade.

In a mixing bowl, combine plain yogurt and curry powder, adding a little more than you think is necessary for good coating.

Add salt and black pepper to the yogurt mixture.

Incorporate cumin seeds and masala into the yogurt mixture, stirring well.

Taste the marinade and adjust seasoning if necessary, adding more curry if desired.

Place the lamb chops in a food saver bag and pour the marinade over them, ensuring they are well coated.

Massage the marinade into the lamb chops, including the bones.

Seal the bag, ensuring moisture does not interfere with the seal, and refrigerate overnight or for a minimum of three hours.

Remove the lamb chops from the refrigerator and let them come to room temperature before grilling.

Preheat the grill, setting up a searing section and a less hot area.

Shake off excess marinade from the lamb chops before placing them on the grill.

Sear the lamb chops for three minutes on one side, then flip them without pulling if they stick.

Move the lamb chops to the less hot part of the grill after three minutes.

Cook for an additional three minutes, checking for doneness.

Remove the lamb chops from the grill and let them rest for about four minutes, loosely tented with tin foil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens