Grilled Lamb Chops With Garam Masala

This one comes from Martha Stewart Living, Sept 2003. Garam Masala is an Indian spice blend available in specialty stores and some supermarkets. To make your own, mix together 1/2 teaspoon each of ground pepper, cinnamon, cardamom, cumin, and corriander, along with a generous pinch of cloves.


Heat grill or grill pan to medium-high heat. In a bowl, combine garam masala, salt, and pepper. Place lamb chops on a baking sheet or platter, and drizzle with oil; rub chops to coat evenly all over. Sprinkle tops of chops with half the spice mixture, and gently rub into meat. Turn chops over; repeat with remaining spice mixture.

Grill chops until they reach desired doneness, about 3 minutes per side for medium-rare. Serve immediately, garnished with cilantro.

Serves 4.


2 teaspoons garam masala
2 teaspoons coarse salt
1 teaspoon freshly ground pepper
4 lamb shoulder chops (ea. 6-7 oz and 3/4 inches thick)
2 tablespoons extra-virgin olive oil
cilantro sprigs, for garnish

Servings per serving
Calories xxx
Fat xxx
Sodium xxx
Cholesterol xxx
Carbs xxx

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