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Grilled Curry-Marinated Lamb Chops

Lucy Vaserfirer

Servings: 2

This bright yellow marinade mixture isn’t exactly an authentic Indian recipe, but it’s sure to satisfy fans of curry.

This recipe is excerpted from Marinades. Read our review.


For the marinade

  • 3 Tbs. canola oil
  • 1 Tbs. freshly squeezed lime juice
  • 1 Tbs. minced fresh ginger
  • 3 garlic cloves, minced
  • 1 jalapeño, seeded and minced
  • 1 Tbs. minced fresh cilantro
  • 2 tsp. curry powder
  • Kosher salt

For the lamb chops

  • 6 frenched lamb rib chops (about 1 inch thick)


Make the marinade

  • Measure the oil, lime juice, ginger, garlic, jalapeño, cilantro, and curry powder into a 1-gallon zip-top bag and shake or squeeze until blended. Season to taste with salt.

Marinate and grill the lamb chops

  • Add the lamb chops to the marinade in the zip-top bag and turn to coat. Seal the bag, letting out all the air. Marinate for at least 2 hours and up to overnight in the refrigerator.
  • Set the bag aside at room temperature for about half an hour. Remove the chops from the marinade, pat dry with paper towels, then grill over direct high heat until medium-rare, 10 to 12 minutes (or until the desired doneness), turning once. Moisture will just begin to accumulate on the surface of the chops when they are medium-rare. Tent the chops with foil and let rest for 5 to 10 minutes before serving.
  • Serve the lamb chops with dal and basmati rice, or any other Indian-style side dishes you like.


The marinade is also good on boneless, skinless chicken thighs or pork chops (marinated 2 hours to overnight) or shrimp (marinated 20 to 45 minutes).


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