Recipe provided by | A BROWN TABLE
Servings: 4
INSTRUCTIONS
1 tablespoon garam masala
1 tablespoon ground cumin
1 teaspoon ground red chili powder or ½ tsp cayenne powder
1-1/2 teaspoon fine sea salt
12 American Lamb Chops (about 1- inch thick)
1/4 cup olive oil
2 limes quartered and cut into wedges
DIRECTIONS
Mix the spices from the garam masala to the salt in a small bowl.
Pat the lamb chops dry with clean paper towels. Rub the seasoning over both sides of the lamb chops and place them in a tray, cover and let sit for at least 30 minutes (maximum 1 hour) at room temperature.
When ready to grill, heat the grill and clean the grates. Drizzle the olive oil over the chops. When the grates are hot, place the chops on the hot grates and cook on each side for about 3 to 3-1/2 minutes until the internal temperature reaches 145F/63C (rare) or 160F/70F (well-done). Remove from grill allow to rest covered for 5 minutes, then transfer to a serving platter. Serve with the lime wedges on the side.
