This week's recipe comes from Marinades by Lucy Vaserfirer—a cookbook entirely dedicated to what our cooking columnist Sybil Pratt describes as "that little something that gives anything and everything you cook on the grill a special zing." Try this Indian-influenced Curry Marinade with lamb chops.

Curry Marinade

This bright yellow mixture isn’t exactly an authentic Indian recipe, but it’s sure to satisfy fans of curry.

Tool: 1-gallon zip-top bag
Yield: About ½ cup (enough for 2 to 4 servings)


  • 3 tablespoons canola oil
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon minced fresh ginger
  • 3 garlic cloves, minced
  • 1 jalapeño, seeded and minced
  • 1 tablespoon minced fresh cilantro
  • 2 teaspoons curry powder
  • Kosher salt

Measure the oil, lime juice, ginger, garlic, jalapeño, cilantro and curry powder into a 1-gallon zip-top bag and shake or squeeze until blended. Season to taste with salt.

SUGGESTED USES: boneless, skinless chicken thighs, pork chops, or lamb chops (marinated 2 hours to overnight) or shrimp (marinated 20 to 45 minutes), grilled.

Grilled Lamb Rib Chops
For 2 servings, add 6 frenched lamb rib chops (about 1 inch thick) to the Curry Marinade in the zip-top bag and turn to coat. Seal the bag, letting out all the air. Marinate for at least 2 hours and up to overnight in the refrigerator.

Set the bag aside at room temperature for about half an hour. Remove the chops from the marinade, pat dry with paper towels, then grill over direct high heat until medium-rare, 10 to 12 minutes (or until the desired doneness), turning once. Moisture will just begin to accumulate on the surface of the chops when they are medium-rare. Tent the chops with foil and let rest for 5 to 10 minutes before serving.

Serve these lamb chops with dal and basmati rice, or any other Indian-style side dishes you like.

Recipe © 2014 by Lucy Vaserfirer and used by permission of The Harvard Common Press. Read our review of this book.

comments powered by Disqus