Recipes–Quick Delhi-style Grilled Lamb Chops

One of my favorite restaurants in Delhi didn’t even have a name.  It was far in the bowels of the old city past Kashmiri Gate, had a few tables on the main floor and one or two family rooms upstairs.  Its specialty was grilled lamb – barra kebab. You could either get a half-leg or full-leg barra, and we always opted for biggest.  It was delicious.  Marinated in Indian spices, then grilled over a wood fire or in a tandoor oven for hours, then served.  It was crispy outside with the crunch taste of the rub, tender on the inside, and juicy, succulent flesh.  It has been almost 45 years since I had my last full-leg barra and I still remember it.

I decided to recreate the taste, but to prepare a dish which could be done quickly.  I bought six small New Zealand lamb chops and rubbed them with a mix of curry powder, cumin powder, honey, and a touch of oil.  I let them sit all day, rubbing the mix in occasionally.  I baked them for about 15 minutes, then grilled them another fifteen until they were crispy on the outside.  It worked.

Delhi-style Grilled Lamb Chops

* 6 small-medium New Zealand lamb chops (You can substitute Australian chops or as a last resort, American)

* 1 lg. Tbsp. curry powder

* 2 tsp. cumin powder

* 2 tsp. honey

* 2 tsp. oil (olive, corn, etc.)

- Mix the rub ingredients well.  They should form a thick paste

- Rub each lamb chop well, being sure that all meat surfaces are well-covered

- Let sit in the refrigerator for about 6 hours

- Remove from the refrigerator about an hour before cooking to warm to room temperature

- Preheat the oven to 375F, then bake the chops for 15 minutes

- Turn the oven to ‘Broil’ and grill under the flame for another 10 or until the chops are almost blackened.  Be sure to turn them half way into the broiling.

- Remove from the oven and serve.