Tandoori Lamb Chops

adapted from Food and Wine

Ingredients

• 8 WWC Lamb Rib Chops (2-2.5 lbs)
• 3/4 cup Greek Yogurt
• 1/4 cup fresh squeezed lemon juice
• 1 4-inch piece of ginger, minced (3-4 Tbsp)
• 6-8 cloves of garlic, minced
• 3 tbsp apple cider vinegar
• 1 tbsp soy sauce
• "A good squirt" Sriracha, or favorite hot sauce
• 1 tsp sugar or honey
• 1 tbsp garam masala
• 1 tbsp tumeric
• 2 tsp cumin
• 2 tsp coriander
• 1 tsp kosher salt, plus more to season
• 1 tsp black pepper
• 1/2 tsp-1 tsp ground cayenne (to taste)
• 2 tbsp oil
• 3 tbsp melted unsalted butter

Directions

1. Using a paring knife, cut trim the visible fat from the lamb chops, being careful not to trim any of the meat. Cut a few 1/4-inch-deep slashes in each lamb chop. In a large bowl, whisk the yogurt with the rest of the ingredients, except the oil and butter. Transfer the lamb chops to the marinade and turn to coat, then cover and refrigerate for a minimum of 4 hours, ideally overnight.
2. Add the oil to the marinade and toss with the lamb chops. Remove the
   chops from the marinade and let stand at room temperature for 1 hour before cooking.
3. While the chops come to room temperature, get your grill going. Season the chops with salt and grill over moderately high heat for 8 minutes, turning once, until well browned. Brush both sides
   of the chops with the melted butter and grill for another 2 minutes per side for medium-rare. Take off at 125 F for medium rare. Rest for 10 minutes before serving. Serve with fresh cilantro and Raita.
   

My Mom's Raita

adapted from Julie Sahni

We called this "eat it by the bucket tomatoes" when I was growing up. The Raita base is also great with cucumbers and/or baby spinach. My mom likes to keep the raita base separate from the vegetables until just ready to serve so the yogurt mixture lasts longer in the fridge. 

Ingredients

• 1 lb ripe tomatoes or persian cucumbers
• 1 1/2 cups plain yogurt (or Greek Yogurt for a thicker raita)
• 1/2 cup sour cream
• 1/2-1 tsp kosher salt (to taste)
• 1 tsp black pepper
• 2 Tbsp oil
• 1 tsp black mustard seeds

1. Mix yogurt, sour cream, and 1/2 tsp salt in a serving bowl. Cover and refrigerate until needed. 
   
2. Heat oil over high heat in a small frying pan. When the oil is very hot, add the mustard seeds. Keep a pot lid or splatter screen handy as the seeds tend to splutter. When the mustard seeds stop spluttering, pour the oil and the seeds into the yogurt-sour cream mixture and stir thoroughly to combine.
   
3. Dice tomatoes and/or cucumbers into 1/2 inch pieces. To prevent raita from becoming watery, you can salt and drain of excess liquid, but this is an optional step if you are serving immediately. Mix in the raita base with your vegetables to your taste. My family likes a higher vegetable to yogurt ratio, so the raita base typically lasts us a couple of dinners.
   

Picture from ET Food Voyage