4 lamb chops, each about 3 oz. (100 gr) and 3/4 inch (2 cm) thick
1/4 cup (50 ml) yogurt
1 tablespoon (15 ml) minced fresh gingerroot
1 clove garlic, minced
1/2 hot chili (jalapeno or hotter), seeded and finely chopped
1 tablespoon (15 ml) paprika
2 teaspoon (10 ml) ground cumin
1 teaspoon (5 ml) freshly ground black pepper
1/2 teaspoon (2 ml) salt, or more to taste
1. Trim lamb chops and pat dry. Place in a shallow baking dish. In a small bowl combine yogurt with ginger, garlic, chili, cumin, paprika, salt and pepper.
2. Spoon yogurt over lamb and gently rub in. Marinate in the refrigerator 20 minutes or up to 2 hours.
3. Scrape most of marinade off lamb. Grill chops on a hot, oiled barbecue or pan-grill for 4 to 5 minutes per side for medium rare.