Friday, September 21, 2012

Tandoori style lambchops

2   T cooking oil
6  cloves garlic, minced
2  tsp grated fresh ginger
1  T garam masala*
6 well-trimmed lamb loin chops, cut 1 inch thick  
2  medium yellow summer squash and/or zucchini, halved lengthwise
4  pita bread rounds
1/2  cup plain low-fat yogurt
1   T snipped fresh mint
1/4  cup chutney or hot chutney

In small bowl combine oil, garlic, ginger, garam masala, and 1/2 teaspoon salt. Brush onto all sides of the chops and squash.  Grill chops and squash on the rack of an uncovered grill directly over medium heat to desired doneness and until squash is tender, turning once. (Allow 10 to 14 minutes for medium-rare doneness.) For the last 2 minutes of grilling, place pita rounds on grill rack to heat.
Meanwhile, in a small bowl combine yogurt and mint. Transfer vegetables to a cutting board; cool slightly and slice diagonally 1/2 inch thick. Serve squash, pita bread, and chutney with chops.  

 *For homemade garam masala, combine 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon pepper, 1/2 teaspoon ground cardamom, 1/4 teaspoon ground cinnamon, and 1/4 teaspoon ground cloves.

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