Lamb in an Indian Marinade

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.


  • 12 loin lamb chops, about 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


  • 1 cup white wine
  • ½ cup olive oil
  • Zest of 1 small lemon, cut into strips
  • 4 garlic cloves, finely minced
  • 2 teaspoons ground coriander
  • 1 teaspoon ground ginger
  • 1 teaspoon turmeric
  • 1 teaspoon cinnamon
  • ½ teaspoon ground cloves
  • 2 teaspoons freshly ground pepper
  • ½ teaspoon cayenne pepper



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 8 to 12 minutes total for brochettes. Serve with chutney, saffron rice seasoned with cloves, cinnamon and cardamom, spicy lentils, eggplant curry, or the vegetable curry of your choice.