CURRIED LAMB CHOPS WITH YOGURT SAUCE

Recipe from Weber's Greatest Hits by Jamie Purviance                                                                                         

Serves: 2-3 | Prep Time: 20 minutes|Cook Time: 10 minutes | Marinating Time: 2 Hours (optional) | Grilling Time: 8 – 10 minutes 

Ingredients

Sauce

• ¼ cup milligrams plain full-fat Greek yoghurt
• 1 tablespoon finely chopped coriander leaves
• 2 teaspoons lime juice
• 1 teaspoon chilli-garlic sauce or harissa paste
• ½ garlic clove, finely chopped
• ¼ teaspoon sea salt
• ⅛ teaspoon garam masala

Marinade 
• 3 tablespoons lime juice
• 2 tablespoons peeled, finely grated fresh ginger
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons hot Madras curry powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground turmeric
• 1 teaspoon cayenne pepper
• 1 teaspoon sea salt
• 1 teaspoon freshly ground black pepper

• 8 lamb loin chops, each 1½  inches thick, trimmed

Directions

1. In a small bowl whisk together all the sauce ingredients. Cover and refrigerate until 30 minutes before serving. (The sauce can be made up to 8 hours in advance.)

2. In a separate small bowl whisk together all the marinade ingredients. Place the lamb chops in a large glass baking dish, pour the marinade over them, and turn the chops to coat evenly. Cover and refrigerate for at least 2 hours or up to 4 hours. Let the chops stand at room temperature for 15 to 30 minutes before grilling.

3. Prepare the grill for direct cooking over medium heat (350 to 450).

4. Brush the cooking grates clean. Remove the chops from the dish and discard the marinade. Grill over direct medium heat, with the lid closed, until cooked to your desired doneness, 8 to 10 minutes for medium rare, turning once. Remove from the grill and let rest for 3 to 5 minutes.

5. Serve the chops warm, with the yogurt sauce alongside.