Tandoori Lamb Chops



2 cloves garlic
1 small yellow onion, quartered
2 tablespoons chopped ginger
1 cup (8 ounces) plain yogurt
1 teaspoon garam masala
salt
1/4 teaspoon cayenne pepper
4 lamb chops, about 1 inch thick

1. Prepare a gas or charcoal grill for direct grilling over high heat. In a food processor, chop the garlic finely. Add the onion and ginger and pulse to chop finely. Add the yogurt, the garam masala, 1 teaspoon salt, and the cayenne and pulse to mix. Transfer to a shallow, nonreactive dish. Add the lamb and turn to coat in the yogurt mixture. Cover and let stand while the grill heats. (The lamb chops can be refrigerated up to overnight; turn occasionally in the marinade.)
2. Lightly oil the grill rack. Place the lamb chops on the grill. Grill, turning once, for 10 to 12 minutes total for medium-rare. Transfer to plates and serve.

Makes: 4 servings.

Williams-Sonoma Recipe .