Lamb in an Indian Marinade

Preparation info
  • Serves

    6

    • Difficulty

      Complex

Appears in

By Joyce Goldstein

Published 1992

  • About

For those who love Indian cuisine. Allow enough time for the marinade to penetrate the meat—preferably overnight, although 4 hours at room temperature would suffice. Serve with spicy mint chutney or one of the fruit chutneys.

Ingredients

  • 12 loin lamb chops, about inches thick, or 3 lamb loins, about 1

Method

Procedure

Place the lamb in a nonaluminum container. Whisk together the marinade ingredients and pour over the lamb. Cover and refrigerate overnight.

Bring the meat to room temperature. Heat a grill or broiler. Remove the lamb from the marinade and, if making brochettes, thread the cubes onto 6 skewers. Then grill or broil the lamb 3 to 4 minutes each side for medium-rare, or