- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground red chili powder or 1/2 teaspoon cayenne powder
- 1 1/2 teaspoons fine sea salt
- 12 lamb chops (about 1-inch thick)
- 1/4 cup olive oil
- 2 limes quartered and cut into wedges
Grilled Lamb Chops with Garam Masala and Cumin
Featured in the Honolulu Star-Advertiser on July 31, 2019.
Ingredients:
Directions:
- In a small bowl, mix garam masala, cumin, red chili powder and sea salt.
- Pat lamb chops dry with clean paper towels.
- Rub seasoning over both sides of 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 grill and wipe grates with vegetable oil using a tongs and paper towels.
- Drizzle olive oil over lamb chops.
- When grates are hot, cook lamb chops on each side for about 3 to 3 1/2 minutes until internal temperature reaches 145 degrees (rare) or 160 degrees (well-done).
- Remove from grill; allow to rest covered for 5 minutes, then transfer to a serving platter.
- Serve with lime wedges on the side.
Serves 6.
Approximate Nutrient Analysis per serving:
600 calories, 46 g fat, 17 g saturated fat, 160 mg cholesterol, 750 mg sodium, 3 g carbohydrate, 1 g fiber, 0 g sugar, 41 g protein
