I can’t remember the first year that my mom made grilled lamb chops for Passover, but I definitely can’t remember anything else ever being in the center of the table. As I mentioned in my post about brisket, there would be certain mutiny if she tried to swap out these chops for anything else.
While grilling lamb chops for a crowd might seem daunting, it’s not bad if you’re prepared. If you have everything else staying warm in the oven, you can throw these on the grill at the last minute, and they’ll be done in under 10 minutes. The best thing about these is that they’re extremely low maintenance, aside from the actual grill time; The magic happens in the overnight marinade!
Wondering about weather? Passover is in Connecticut for me, not California. We haven’t been bamboozled by a Passover snow storm yet, and if it ever does happen, someone will be out there with a shovel.
Indian Spiced Grilled Lamb Chops
4 pounds lamb loin chops (about 2 chops per person)
3/4 cup full fat plain Greek yogurt
2 inch piece ginger, peeled and grated
2 cloves garlic, crushed or minced
2 tablespoons garam masala
1 teaspoon cayenne, chili powder, or chipotle powder
1 teaspoon cumin
1 t coriander
1 teaspoon cardomom
2 teaspoons salt
2 tablespoons olive oil (confession: I forgot to put this in the marinade and it was no issue, if you’re concerned about olive oil + high heat, leave it out)
lime wedges, for serving
- In a medium bowl, combine all of the ingredients except for the lamb chops. Stir to combine.
- Coat the lamb chops with the yogurt marinade and refrigerate for at least 6 hours, preferably overnight.
- Turn your grill to medium high heat.
- Remove the chops from the marinade, leaving as little of it on the lamb chops as possible (it’s done it’s job!) Discard any remaining marinade.
- Once the the grill is hot, grill each chop for 3-4 minutes per side. (to yield medium-rare chops)
- Remove to a platter and tent loosely with aluminum foil to keep warm.
- Serve with lime wedges
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