Sauteed red onions and sweet mini pepperslemon wedges, chopped cilantro, for serving (optional)
For the Tandoor Marinade:
2teaspoonsfresh ginger3-inch piece peeled and minced
4large garlic clovesminced
salt to tasteI used about ½ teaspoon
½teaspooncayenne pepper(omit if you do not like heat)
Prep the Lamb Chops For Marinade:
Use a sharp knife to trim any excess fat and connective silverskin tissue from the rack of lamb. Next, divide the rack into individual chops (if not already cut). Stand the whole rack on its end. Start from the exposed rib and cut between the ribs, and cut them apart. Sometimes the ribs on the end of the rack are a little smaller, so you may want to leave cut it as a double-bone chop.
In a medium bowl, whisk the yogurt, cream, lemon juice, ginger, garlic, vinegar, garam masala, cumin, paprika, cayenne, nutmeg, and salt. Pour the marinade into a zip-top bag.
Transfer the lamb chops into the marinade—zip up the bag with a bit of excess air inside. Gently squeeze and massage the bag to coat the chops. Un-zip the bag and gently press out as much air as possible. Then seal the bag shut and refrigerate for at least 8 hours or overnight.
Remove the chops from the marinade and let stand at room temperature for 30 minutes while preheating the grill.
Set up the grill for a 2-zone fire with direct and indirect heat.
Sear the chops over direct heat for about 2 to 3 minutes (depending on size) on each side. Turn the chops and repeat on the other side. More than likely, the milk solids from the yogurt and cream will flame up. Use the lid and close the vents to prevent major flare-ups and maintain temperature.
Transfer the chops to the cooler (indirect) side of the grill and continue to cook until they reach at least 125 degrees F for rare 130 degrees F for medium and 145 degrees F for well done. Use an instant-read thermometer to ensure they are done to your liking.
Rest and Serve:
Place the lamb chops on a platter and tent loosely with foil. Allow them to rest at least 5 minutes before serving so that the juices redistribute in throughout the meat.
After the chops rest, plate, and serve warm.
For best results, marinate the lamb chops in the marinade for at least 8 hours or overnight.Tip: Place the zip-top bag into a plastic cup and fold the top over the top edge of the cup. Place a wide mouth canning funnel over the top of the cup. Use a spatula to pour the marinade into the bag. Remove the bag from the cup and put in the lamb chops.
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