An assertive tandoori marinade of red onions, red wine vinegar, yogurt and spices stands up to the bold flavor of meaty lamb chops. The longer you marinate, the better the flavor!
1 ¼ lb lamb loin chops (about 6)
¼ cup diced red onions
4 cloves garlic
1 inch piece ginger
4 tbsp red wine vinegar
2 tbsp each: plain Greek style yogurt, olive oil
1 tsp each: garam masala, ground coriander, ground cumin, dried fenugreek leaves
½ tsp cayenne pepper
Salt to taste
A pinch of red food colouring, optional
Lemon halves for squeezing
Place lamb chops in deep mixing bowl.
Combine all remaining ingredients except lemon halves, in mini blender until smooth. Pour over lamb, toss well to coat. Cover and refrigerate overnight or for at least 4 hours.
Preheat barbecue grill to medium heat. Lift lamb out of the marinade, reserve leftover marinade. Place lamb chops on grill, cover and cook for about 5 – 7 minutes. Baste with leftover marinade and flip chops. Grill for another 5 - 7 minutes or until chops are done to your liking, cooking longer for well done chops.
Serve with a squeeze of fresh lemon juice.