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Title: Indian Spiced Lamb Chops
Categories: Indian, Lamb
Yield: 1 servings

1 1/2 lb Rack of lamb; up to 2 lb
2 tb Vegetale oil; for brushing
Cilantro; chopped,
- for garnish, (optional)

MMMMM--------------------------MARINADE-------------------------------
3 tb Fresh ginger; grated
4 cl Garlic; grated
2 tb Fresh lime juice
1/2 ts Garam masala
2 ts Coriander seeds;
- coarsely ground
1 tb Red chilli pepper flakes;
- adjust to taste
1/2 ts Ground cinnamon
1/2 ts Nutmeg
Black pepper; fresh ground,
- to taste
Salt; to taste

The cooking time depends on how big your rack of lamb is, and how
rare you want it cooked. Rack of lamb should be cooked rare, or at
most medium rare. The instructions are for a rack weighing 1-1/2 to 2
lb. If you have a smaller roast, reduce the cooking time from 8
minutes to 5 minutes on 400?F, and use the lower end of the cooking
time. If you are cooking multiple racks (unless you are doing a crown
roast which is a different matter), lay them out separately on the
pan, and estimate a roasting time based on just one rack, not the
weight of the combined.

Combine all the ingredients of the marinade in a shallow but big
enough dish to hold the rack. Rub the marinade thoroughly on all
sides of the rack well, cover the dish with a cling film and let
marinate in the refrigerator for at least 6 to 18 hours. I let mine
sit in the fridge overnight. The longer the rack sits, the better.

Take out the rack at least 1 hour prior to cooking. Using a sharp
knife, make shallow incisions in the fat side of the rack about 1"
apart. Brush oil thoroughly on all sides. Transfer the rack bone side
down to the baking dish/cast iron skillet. Broil for 5 to 6 minutes
on each side. This will give the rack a charred look.

Preheat oven to 400?F next. Pour the marinade if any into the baking
dish. Roast the lamb rack for 8 minutes, then lower the heat to
350?F. Cook for 5 to 15 minutes or longer, depending on the size of
the lamb rack or how rare /medium-rare you want them to be.

I personally don't use a thermometer & go by approximation. The way
we like them, it takes about 14 minutes of cooking. Remove from oven,
cover with foil and let rest for 5 to 10 minutes. Brush with the
drippings in the baking pan or deglaze the baking pan with some stock
to make a sauce & serve warm with saffron rice.

Recipe by sanjuro

Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
indian-style-lamb-chops.txt>

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