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Tandoori Lamb Chops

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Preparation info
  • Serves

    4

    • Difficulty

      Medium

    • Ready in

      4 hr 30

Appears in

By Steven Raichlen

Published 2001

  • About

Ingredients

  • 1 quart whole-milk yogurt
  • 2 racks of lamb (about pounds each), or

Method

  1. Drain the yogurt, if desired, in a yogurt strainer or strainer lined with a paper towel or cheesecloth and set over a bowl in the refrigerator for at least 4 hours or as long as overnight.
  2. French the racks of lamb following the instructions for prime rib, or have your butcher do this for you. Trim the layer of fat off the meat.

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