Lamb in an Indian Marinade

Name: Lamb in an Indian Marinade
Yield: Serves 6
Cuisine: India
Ingredients: 12 loin lamb chops, about 1½ inches thick, or 3 lamb loins, about 1 pound each, well trimmed, or 3 pounds leg of lamb, well trimmed and cut into 1½-inch cubes for brochettes; ½ cup olive oil; 1 cup white wine; Zest of 1 small lemon, cut into strips; 1 teaspoon ground ginger; 1 teaspoon turmeric; 1 teaspoon cinnamon; ½ teaspoon ground cloves; 2 teaspoons freshly ground pepper; 4 garlic cloves, finely minced; 2 teaspoons ground coriander; ½ teaspoon cayenne pepper

Preparation info

Serves
6

Difficulty
Complex

Appears in

Back to Square One

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 1½ inches thick, or 3 lamb loins, about 1

Asia
India
Main course
Gluten-free
Spicy

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