Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 8-rib rack of lamb 2 ts Turmeric
1 sm Onion(s) 2 ts Paprika
3 Garlic clove(s) 2 ts Ground cumin seeds
-minced (1 tbs) 2 ts Ground coriander seeds
1 tb Ginger, minced 1 ts Salt or to taste
1/4 c Cilantro, finely chopped Black pepper
-plus 1/4 cup for garnish -and cayenne pepper
1 c Non-fat yogurt 1 Lemon cut into wedges
3 tb Lemon juice -for garnish

Trim as much of the exterior fat off the rack as possible and scrape
the ribs clean. (Better yet, have your butcher do it.) Combine the
remaining ingredient, except the cilantro and lemon for garnish, into
a large bowl. Whisk to a smooth paste. Add salt and pepper to taste.
Marinate the lamb for 8-24 hours (the longer the better), turning 3-4
times.

Preheat the grill. Grill the lamb over medium-high heat, basting with
the marinade for 4-6 minutes per side for medium-rate, or until
cooked to taste. The lamb can also be roasted in a 400øF oven for
15-20 minutes.

To serve, carve the lamb into chops. Sprinkle with cilantro and serve
with lemon wedges.

Note: A more economical version of this dish could be made with lamb
chops.

High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg
146 Submitted By DIANE LAZARUS On 10-25-95

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