Serves 4

3 lamb racks, cut into 2rib shops


3 cups plain yogurt

2 tbsp vinegar

1 tbsp minced fresh ginger

4 tsps garam masala

2 cloves garlic, finely minced

3 tbsps fresh cilantro, finely minced

½ tsp turmeric

½ tsp ground cumin

½ tsp ground coriander

1 tsp green curry paste (optional)

Juice and grated lime of one lemon


Preheat oven to 425F

Line a sieve with paper towel or a basket coffee filter and place over a bowl. Add yogurt and let drain 30 minutes or overnight in the fridge.

In a large bowl combine all marinade ingredients together with the yogurt and mix well. Add the lamb chops and gently toss to coat evenly. Cover and chill for at least 2 hours or overnight.

Place lamb chops on an oiled wire rack above a baking pan to collect the drippings. Cook for ten minutes then turn chops and baste with marinade drippings, which have collected in the baking dish. Cook an additional 10 minutes for medium rare or to desired doneness.

Mound chops onto a platter and serve with bowls of chutney and yogurt mixed with lemon juice and mint.

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