Indian spices, tender lamb and a fresh cucumber-tomato salad make this a perfect dish for grill nights with friends.
Recipe courtesy Humble Pie

Humble Pie Chef Josh Young’s Tandoori Lamb Chops with Yogurt, Brown Butter and Cucumber Tomato Salad

Ingredients

• 1 rack of lamb, cut into chops
• Salt and pepper
• Tandoori powder
• 3/4 cup butter
• 4 garlic cloves, grated and divided use
• 1 English cucumber, peeled and diced
• 2 small tomatoes, diced
• 1 small red onion, Julienned
• Small bunch of cilantro
• Splash red wine vinegar
• 1 cup yogurt
• 1/2 cup mayonnaise
• 2 teaspoons of olive oil

Directions

Season the lamb chops with salt, pepper and tandoori powder. Grill over charcoal heat until 135 degrees in the center, about 7 minutes per side.

Combine yogurt, mayonnaise and two cloves of grated garlic in a small bowl. Reserve. 

Brown the butter with the remaining grated garlic until fragrant, 3 to 5 minutes. 

For the salad: Combine the tomatoes, cucumber, onion and cilantro. Season with salt, pepper, red wine vinegar and olive oil. 

To plate, spread the yogurt sauce on a plate, top with lamb, then drizzle with brown butter. Serve with the tomato and cucumber salad.