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Title: Tandoori Lamb Chops
Yield: 4 Servings

Ingredients

      1 c  nonfat plain yogurt
  2 1/2 tb tandoori spice
      4    shoulder lamb chops; 3/4
           -inch thick

Instructions

1. Mix yogurt and spice in a gallon-size ziptop food bag. Add lamb chops,
press air from bag, seal and turn to distribute marinade. Refrigerate at
least 3 hours, but no more than 8.

2. Heat barbecue grill. Remove lambs from marinade; discard marinade.
Grill lamb 4 to 6 inches above heat source 10 to 12 minutes, turning chops
over once, for medium doneness.

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NOTES : To make your own tandoori spice blend: Mix 2 teaspoons each ground
cumin, ginger and paprika; 1 teaspoon each garlic powder, ground cayenne
(red) pepper and salt; and 1/8 teaspoon ground cinnamon.

Contributor: Woman's Day 6/22/99, entered by Becky Whicker

Preparation Time: 3:16

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