Prep 30 mins
Cook 10 mins
The chops are marinated in a spicy yogurt, then sprinkled with sesame seeds and broiled. Serve with lime wedges. From "indian, 100 everyday recipes" by Love Food. The chops in this recipe are frenched. That means that some of the meat is scraped off the long bone so that it is exposed (looks fancy when cooked).
- 12 lamb chops, trimmed of fat and frenched
- corn oil, for brushing
- 1 1⁄2 tablespoons sesame seeds
- fresh ground black pepper
- lime wedge, for serving
- 4 tablespoons plain yogurt
- 2 tablespoons lemon rind, grated
- 1 1⁄2 teaspoons ground cumin
- 1 1⁄2 teaspoons ground coriander
- 1⁄4 teaspoon chili powder
- kosher salt
- In a large non-reactive container, stir together marinade ingredients to combine; pound chops so that they are 1/4-inch thick.
- Coat chops with marinade and let sit at room temperature 20 minutes; or, if you prefer, cover and refrigerate up to 4 hours, but return to room temperature before cooking.
- Set oven to broil and lightly brush broiler rack with oil; arrange chops on rack in a single layer and sprinkle with sesame seeds.
- Broil 7 minutes, without turning, for medium.
- Season with freshly ground pepper and serve with lime wedges.