Grilled Lamb

Wine:

Bugey Cerdon Methode Ancestrale Rose Sparkling Wine
Chateau Maris 2003 Minervois


We have just returned from Santa Fe and entertaining out of town guests, so we were ready to cook!

The weather in Los Angeles was very warm and we knew we would grill outdoors at night and eat on our deck. We decided to make Grilled Lamb Loin in Yogurt Marinade. Although we don’t go out for Indian Food a lot, the preparation and flavors definitely are Indian! We really liked it! With that we made a rice dish from The Moro Cookbook. We have eaten at Moro’s in London and like their Spanish / Moroccan dishes. We made the Augergine and Tomato Pilav. It is very much a Spanish Rice and very good.

When the sun finally set we drank bubbly rose while preparing the wine.
With the Rice and Lamb we had a bottle of Chateau Maris.

Once again we had German Chocolate Cake from Perfectly Sweet.

Grilled Lamb Loin in Yogurt Marinade
2/3 cups Yogurt
4 garlic cloves crushed
1 ½ inch piece of fresh ginger peeled, grated
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon salt
¼ teaspoon cayenne pepper
1 boneless lamb loin about 2 pounds (we used loin lamb chops)

Mix yogurt and seasonings together and pour over lamb to coat completely. A large zip-lock bag works well for this. Marinate the loin in the refrigerator for 24 hours. Every once in a while turn bag to make sure meat is totally covered. Remove meat 1 hr before grilling. Drain and wipe off excess marinade. Grill to completion.

You can make a sauce by heating the leftover marinade with ½ cup of yogurt.