Suvir Saran believes these sizzling, marinaded chops, motivated by a recipe from the 90- year-old restaurant Karim in the Grand Mosque (Jama Masjid) location of Delhi, epitomize the absolute best of northwestern India’s luxurious Moghul cuisine. To give the marinade the richness of Indian yogurt, which is made from entire milk, Saran includes heavy cream. At Karim (and at Dévi and Véda), these chops are prepared in a searingly hot tandoor (clay oven), so barbecuing is an excellent option
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How to Make It.
Using a paring knife, cut a few 1/4-inch-deep slashes in each lamb chop. Transfer the lamb chops to the marinade and turn to coat, then cover and refrigerate overnight.
Include the oil to the marinade and toss with the lamb chops. Remove the chops from the marinade and let stand at room temperature for 30 minutes.
Season the chops with salt and grill over moderately high heat for 8 minutes, turning once, up until well browned. Brush both sides of the chops with the melted butter and grill for another 2 minutes per side for medium-rare.
These meaty chops taste even much better with a fruity red that has enough structure to cut through the rich yogurt marinade. The ideal option a plummy Cabernet Shiraz.