Ingredients

Yogurt Aioli

1 cup mayonnaise (Dukes)

¾ cup Greek yogurt, plain, whole milk

4 teaspoons Dijon mustard

1 1/2 teaspoons puréed, anchovy

½ teaspoon freshly minced, garlic

1/4 cup cilantro, lightly packed

Salt & pepper, to-taste

2 tablespoons capers, lightly chopped

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Dry Rub

1 1/2 teaspoons turmeric

1 tablespoon whole, coriander seeds

1 teaspoon whole, black peppercorns 

1 tablespoon garam masala (Pure Indian brand)         click on link

3/4 teaspoon Kashmiri chili powder 

1 teaspoon paprika 

2 teaspoons onion powder

1 1/4 teaspoons table salt

Mortar & Pestle for grinding

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Grilled Lollipop Lamb Chops

2 "Frenched" racks of lamb, cut into chops (about 2 pounds total/Whole Foods, New Zealand lamb)

Meat thermometer

Lemon wedges

Fresh cilantro 

Fig jam

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Directions

Yogurt Aioli

Add all ingredients except the capers to a small blender (bullet blender) and pulse until smooth. Lightly season with salt & pepper and blend. Pour into a bowl and mix in the capers. Refrigerate until ready to use, and then serve at room temperature. 

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Dry Rub

Add all ingredients to the mortar & pestle and grind. 

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Grilled Lollipop Lamb Chops

Note: I used a Trager smoker/grill to cook my recipe. Everybody's grills will be different, so adjust cooking time as needed to reach your preferred doneness. For best results the lamb should be med-rare to medium. 

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Let lamb chops come to room temperature. Press all sides of each lamb chop into the dry rub and shake off excess. 

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Lightly oil the grill grate and then

heat to 450F. Arrange the lamb chops on the grate and cook 3-4 minutes. Turn chops over and cook until you reach desired doneness. Serve immediately/hot with the yogurt aioli, fig jam and lemon wedges. garnish with fresh cilantro.  Serves 3-4.

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