Source: George Foreman's Knock-Out-The-Fat Cookbook

Spice & Herb Crusted Lamb w/Yogurt Sauce
The crust is hot and spicy; the yogurt sauce is cooling. It's the right blend of flavors for creating your own memorable meal.
Rating:
Serves: 4
Prep Time: 10 minutes
Cook Time: 12 Minutes

 

 
1 tablespoon paprika
2 teaspoons black pepper, coarsely ground
2 teaspoons dried rosemary
1 teaspoon crushed fennel seeds
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1/4 teaspoon salt, (optional)
8 shoulder lamb chops, trimmed of fat, 1/4 inch thick
canola oil, for brushing on the grid (if using a grill)
8 cilantro sprigs, for garnish
1/3 cup nonfat yogurt
2 tablespoons fresh lemon juice
1 teaspoon ginger, grated
3 garlic cloves, minced
2 green onions, chopped
1 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 teaspoon ground cardamom, (optional)




Brush the lamb chops with oil and sprinkle the dry rub over the lamb on both sides; press it in with your fingers. Let the lamb marinate at room temperature for 30 minutes to an hour before grilling.

To prepare the Yogurt Sauce, spoon the yogurt into a small bowl. Stir in the lemon juice, ginger, garlic, and grenn onions. Mix in the cumin, turmeric, cloves, pepper, salt, and cardamom, if using, until well blended. Cover and refrigerate until needed.

Prepare the grill or electric grilling machine for cooking.

If using a charcoal grill, oil the grid and place it above ashen coals. Place the lamb over direct heat and grill for about 6 minutes per side for medium rare. Check for doneness by pressing the meat with your fingertips. Rare lamb offers no resistance; medium rare resists slightly; well done is firm.

If using an electric grilling machine, place the lamb on a hot grill and cook for 4 to 6 minutes for medium rare. Check for doneness by pressing the meat with your fingertips. Rare lamb offers no resistance; medium rare resists slightly; well done is firm.

To serve, place the lamb chops on individual plates with a dollop of Yogurt Sauce and garnish with sprigs of cilantro.


Notes:
Ingredients #1-9 are for the Spice and Herb Rub. Ingredients #13-23 are for the Yogurt Sauce.

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