INGREDIENTS:

3/4 cup plain yogurt
2 pounds rib lamb chops — cut 1 to 1 1/2 inches thick
1 tablespoon paprika
1/2 teaspoon cayenne pepper
1/4 teaspoon ground mace
1/4 teaspoon ground nutmeg
1/4 teaspoon cardamom seed powder
1 tablespoon garam masala
1 tablespoon toasted cumin seeds — coarsely ground
8 cloves garlic — minced or ground to a paste
3 inches fresh ginger — peeled and minced or ground to paste
1 jalapeo pepper — seeded and minced
1/4 cup cilantro leaves — minced
2 tablespoons green papaya paste — optional
1/8 cup malt vinegar
1 lemon — juiced
1 teaspoon salt
2 tablespoons canola oil
3 tablespoons melted butter

DIRECTIONS:

Place yogurt in a strainer lined with cheesecloth or a coffee filter and drain for 2 hours.

Cut three or four deep slashes in each chop. Mix yogurt and all remaining ingredients except the oil and melted butter in a nonplastic bowl large enough to hold chops. Add chops and toss to coat. Put chops with marinade in a large resealable plastic bag and refrigerate overnight.

Heat oven to 550 degrees F or heat grill. Add oil to bag with chops, reseal and massage bag between your hands to mix oil. Remove chops from marinade.

If roasting in oven, put chops in a single layer on a rack in a foil-lined baking pan and roast: 12 minutes for medium rare, longer to taste. Remove from oven, let rest 5 minutes, then turn chops, drizzle with butter and roast 10 more minutes. If grilling, grill 5 minutes each side; let rest 5 minutes off grill, then brush with butter and grill 5 more minutes each side.

This recipe for Tandoori-Style Lamb Chops serves/makes 4.

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