Lamb with Indian Spices

When the weather is nice, we love to grill.  A frenched rack of lamb is a great stand by to keep in the freezer for nights when you’re in the mood to grill.  They are ready quickly and only require a simple rub to add some flavor.  Try this variation!

you will need:
¼ cup olive oil
2 tablespoons lime juice
1 tablespoon minced garlic
1½ teaspoons kosher salt
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon ground ginger
½ teaspoon ground black pepper
frenched rack of lamb, cut into 16 or so chops about ¾” thick and trimmed of excess fat

In a small bowl, whisk the marinade ingredients.  Arrange the chops on a large rimmed plate.  Rub the marinade over the chops, turning to coat them evenly.  Cover and refrigerate for 1 or 2 hours.

Remove from fridge for about 30 minutes before grilling.  Meanwhile, prepare the grill for direct cooking over high heat.

Brush the cooking grates clean.  Grill the chops over direct high heat with the lid closed as much as possible, until nicely marked on both sides and grilled to your desired doneness.  They need 4 to 6 minutes for medium rare.

Remove the chops from the grill and let rest for 3 to 5 minutes before serving.

serves: 4
time: prep time 10 minutes + 2 hours marinating time + 10 minutes cook/rest time
from: Weber’s Way to Grill

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