Best for: A small celebratory dinner.
Fennel and dried ginger give these lamb chops an aromatic profile inspired by flavors used in Kashmiri cooking. This is an original grill preparation, rather than a traditional Kashmiri dish.
Grill: Two zones; 450°F. Equipment: Bowl, covered grill, tongs, thermometer.
Ingredients
Marinate: 2 hours. Rest: 5 minutes. Total: 2 hours 32 minutes.
- 8 lamb loin chops, about 2 lb total and 1 inch thick
- 1/2 cup plain whole-milk yogurt
- 1 tablespoon neutral oil
- 2 teaspoons ground fennel
- 1 teaspoon ground dried ginger
- 1 teaspoon Kashmiri chile powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground green cardamom
- 1 teaspoon fine table salt
- 1 lemon, cut into wedges
Directions
Trim any thick outer fat to about 1/4 inch, leaving the chops intact.
Mix yogurt, oil, fennel, ginger, chile powder, cumin, cardamom, and salt. Coat chops and refrigerate covered for 2 hours.
Preheat a two-zone grill to 450°F during the final 15 minutes. Clean and oil the grate.
Let excess marinade drip off the chops and discard the used marinade. Grill over direct heat for about 3 minutes per side.
Move to indirect heat, close the lid, and continue about 4–6 minutes until the thickest meat reaches 145°F away from bone.
Rest for 5 minutes, exceeding the required 3-minute minimum, and serve with lemon wedges.
Grilling tip: Thick loin chops give you more time to develop a crust without overshooting the center temperature.
