Rack Of Lamb With Indian Spices
bbq, indian, lamb, low-fat
1 8-rib rack of lamb
1 small onion(s)
3 garlic clove(s) minced (1 tbs)
1 tablespoon ginger, minced
1/4 cup cilantro, finely chopped plus 1/4 c; up for garnish
1 cup non-fat yogurt
3 tablespoon lemon juice
2 teaspoon turmeric
2 teaspoon paprika
2 teaspoon ground cumin seeds
2 teaspoon ground coriander seeds
1 teaspoon salt or to taste
1 black pepper and cayenne pepper
1 lemon cut into wedges for garnish
Trim as much of the exterior fat off the rack as possible and scrape the ribs clean. (Better yet, have your butcher do it.) Combine the remaining ingredient, except the cilantro and lemon for garnish, into a large bowl. Whisk to a smooth paste. Add salt and pepper to taste. Marinate the lamb for 8-24 hours (the longer the better), turning 3-4 times.
Preheat the grill. Grill the lamb over medium-high heat, basting with the marinade for 4-6 minutes per side for medium-rate, or until cooked to taste. The lamb can also be roasted in a 400øF oven for 15-20 minutes.
To serve, carve the lamb into chops. Sprinkle with cilantro and serve with lemon wedges.
Note: A more economical version of this dish could be made with lamb chops.
High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 146
Yield: 2 servings