- 12 lamb loin chops
- 2 tablespoons garam masala or razal hannout
- 1 pomegranate
- Zest of two lemons
- 1 tablespoon ground sumac
- 1-1/2 cups Brown Cow plain yogurt
- 1 generous sprig fresh mint
Split the pomegranate in half, then remove and reserve all the seeds. Discard the peels and inner pulp of the pomegranate. Place the pomegranate seeds, lemon zest, sumac and yogurt in a food processor. Pulse the food processor two to three times – just enough to break the seeds down without puréeing them. Season to taste with salt, pepper, and if necessary, salt and pepper. Brush each side of each lamb chop with some of the yogurt and marinate one hour. Reserve the remaining yogurt.
Heat a grill to medium high. Wipe the yogurt marinade from the lamb chops and season each side of each chop with salt, pepper and garam masala. Oil the grill grates and grill the lamb one to two minutes on each side. Arrange the chops on a large warm platter and allow to temper five minutes. Place the remaining yogurt in a serving dish in the center of the platter and garnish with the fresh mint.
4 - 6 servings