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lamb burra kebab

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Lamb

Lamb Burra Kebab

This pairs splendidly with naan, of course, but on a hot summer day, also with most salads (think slaws, a watermelon salad with fistfuls of crumbled feta and mint), even cornbread. Serve with lemonade, a tall glass of lager, or a dry Riesling

Ingredients

  • 1 cup full-fat Greek yogurt
  • 1 teaspoon kosher salt
  • 1 teaspoon coarsely ground black pepper
  • 1 tablespoon honey
  • 1 tablespoon extra-virgin olive oil
  • White or red onions, cut into rings (optional)
  • 3 tablespoons fresh cilantro leaves, chopped (optional)
  • 2 tablespoons pomegranate seeds (optional)
  • 1 rack of lamb chops, frenched and separated (1½ pounds lamb rib chops, bone-in)
  • 2 teaspoons kosher salt (or to taste)
  • 1 tablespoon garam masala
  • 1 teaspoon red chili powder
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cardamom
  • 1 teaspoon ground cumin
  • 1/2 tablespoon coarsely ground black pepper
  • 1 or 2 serrano peppers (optional; you can also deseed these)
  • 1 (1-inch) piece fresh ginger, peeled and roughly chopped
  • 3 garlic cloves
  • 3/4 cup full-fat Greek yogurt
  • 2 tablespoons mustard oil (you could use EVOO or a neutral oil like canola instead, but the flavor won’t be as pronounced)
  • 1 tablespoon freshly squeezed lemon juice, plus more for serving

Directions

  • French the rack of lamb, if it isn’t already frenched, with a paring knife or a frencher. You should have 7 or 8 chops that you can place in a bowl.
  • Combine the salt, spices, serrano peppers, garlic, and ginger in a food processor. Pulse into a smooth paste. Add the Greek yogurt and pulse until incorporated, about 30 seconds. Slowly stream in the oil and lemon juice and pulse for a few more seconds until it's incorporated.
  • Pour the marinade over the lamb chops and, using your fingers, massage it evenly over the chops for 30 seconds. Cover the bowl with plastic wrap or a silicone lid and refrigerate for at least 3 hours and up to 9 hours.
  • Heat the oven to 375°F and place a rack in the middle. Grease a 12x15” or larger rimmed baking sheet and space the chops out on it evenly, fat side down. Pour any excess marinade over the chops. Bake for 20 to 25 minutes at 375°F until cooked through, then broil on the middle rack on the highest setting for an additional 10 minutes (without flipping).
  • Prepare the yogurt dip for serving. Gently stir the Greek yogurt in a bowl with salt, pepper, honey, and a light squeeze of lemon juice. Refrigerate.
  • Remove the chops from the oven and let them rest for 10 minutes. Brush an electric grill with a neutral oil such as canola, vegetable, or grapeseed oil and heat to 425°F.
  • Place the chops on the grill for about 2 minutes on either side or until char begins to appear. Take off and let chops rest for 3 to 5 minutes. (If you don’t have a grill, you can broil the chops on the highest setting for an additional 10 minutes for a total of 20 minutes.)
  • Spoon your yogurt dip over a large serving platter or plate, creating decorative swirls. Drizzle a generous amount of EVOO on top. Sprinkle over with onion, cilantro, and pomegranate seeds (if using).
  • Place the lamb chops over this and garnish with more cilantro. Serve the chops by themselves, with a salad, or with a flatbread such as naan.

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