Pakistani-Style Grilled Lamb Chops

• 4 teaspoons very finely grated peeled fresh ginger
• 2 teaspoons garlic, crushed to a pulp
• 1 tablespoon lemon juice
• 1 1/4 teaspoons salt
• 1/23/4 teaspoon cayenne pepper
• Freshly ground black pepper
• 1/2 teaspoon garam masala, preferably homemade (page 285), but store-bought is fine
• 2 pounds lamb chops, shoulder or rib
• 2 tablespoons mustard, olive, or canola oil

1. Combine the ginger, garlic, lemon juice, salt, cayenne, black pepper, and garam masala in a shallow dish large enough to hold the chops.
2. Mix well.
3. Rub this marinade on both sides of the chops, cover, and refrigerate 424 hours.
4. Just before eating, preheat the broiler and set a rack 45 inches from the source of heat.
5. Put the chops, with any marinade that clings to them easily, in a baking tray, brush both sides with oil, and place under broiler.
6. Broil 34 minutes on each side or until browned.
7. If the chops are an inch thick they will still be pink inside, the way I like them.
8. If you want them more done, put them in a 350F oven for 510 minutes, depending on the thickness of the chops and the doneness desired.

fresh ginger, garlic, lemon juice, salt, cayenne pepper, freshly ground black pepper, garam masala, lamb chops, olive

Taken from www.epicurious.com/recipes/food/views/pakistani-style-grilled-lamb-chops-373795 (may not work)