Coriander-Tomato-Crusted Lamb Chops

Just in time for Memorial Day and the official start of summer grilling season, here is one of my signature lamb chop recipes, which can be cooked either in the oven or on an outdoor grill. Like my spare ribs recipe, you can marinate the meat well in advance, and easily size-up the quantities for large gatherings.

Ingredients 

5 lbs racks of Lamb rib chops (trimmed of excess fat and frenched)

Marinade: 

1 small Onion, peeled and quartered
8–10 cloves of Garlic, peeled
2-inch piece of Ginger, peeled
1 small Tomato, quartered
1 cup Coriander leaves (Cilantro); plus an additional ¼ cup, finely chopped, for a garnish
4 tbsp ground Coriander
1½ tbsp ground Cumin
1 tsp ground Fennel
1 tsp ground Fenugreek
1/8 tsp ground Cardamom
1 tsp Black Pepper
2 tsp Chilli powder
Salt (to taste)

1. Put the onion, garlic, ginger, tomato and coriander leaves in a food processor and grind to a smooth paste. Pour into a bowl, add remaining marinade ingredients, and mix well. 
2. Wash and pat dry racks of lamb. Thoroughly slather lamb on all sides with the marinade, lay flat and stack them in a large airtight container, pouring any leftover marinade over the meat. Cover the container will plastic wrap and seal tightly. Let meat marinate in the fridge for at least 1 day, and up to 7 days if needed. 
3. Remove lamb from fridge and bring down to room temperature. Place lamb onto a large roasting pan with the fat side up and cook in a 425ºF (220ºC) pre-heated oven for 20 mins. Then lower temperature to 400ºF (205ºC) and cook for 35–40 mins, or until an instant-read thermometer inserted into the thickest part of the meat reads 140ºF (60ºC), i.e.—medium-rare. For well done meat, cook an extra 15 mins until the meat registers 175ºF (80ºC). 
4. Remove lamb from pan and rest on a cutting board, covered in foil, for 15–20 mins. Cut lamb in between each rib bone, garnish with chopped coriander and serve immediately. 

[If you’re using a grill, then roast the ribs in the oven for 20 mins only, then cook the remaining time over indirect heat on a charcoal or gas grill.]