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
- 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
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.