Lamb Chops Marinated in Cardamom and Yogurt Yogurt in marinades is as common in the Mediterranean Rim as sheep grazing on a hillside, so it's not surprising that this kind of marinade is often used with lamb. It produces three distinct characteristics. First, the proteins in yogurt act as a tenderizer. Second, the yogurt rounds out the richness of lamb, softening what for some is a strong lamby flavor. And third, when caramelized during cooking, the yogurt adds another flavor dimension. Smoky is the best way I can describe it. This marinade can also be used with venison or squab. 1 cup plain yogurt ¼ cup fresh lemon juice 1 tablespoon ground dried chilies such as ancho, or chili powder 2½ tablespoons ground cardamom ½ cup olive oil 12 lamb rib chops (about 4 ounces each) Salt and freshly ground black pepper ½ cup Tahini-Yogurt Sauce (optional) ½ cup Mint Chutney (optional) ¼ cup cilantro leaves Mix the yogurt, lemon juice, ground chilies, cardamom and ¼ cup of the olive oil in a shallow nonreactive (glass, enamel, or ceramic) dish large enough to hold all the lamb chops tightly in 1 layer. Add the lamb chops, cover, and refrigerate for 6 to 24 hours, turning once. Remove the lamb from the marinade, scraping off any marinade from the chops. Season with salt and pepper and brush with 2 tablespoons of teh remaining oil. Put the last 2 tablespoons of oil in a large heavy-bottomed skillet over medium-high heat. Cook the chops 3 to 4 minutes per side for medium-rare. Lamb should be slightly springy to the touch and the juices reddish pink. You will have to do this in batches. Cover cooked chops with foil to keep warm. Allow the chops to rest for 3 to 4 minutes. Arrange 3 chops on each of the 4 plates, overlapping in a semicircle. Drizzle with Mint Chutney or Yogurt-Tahini Sauce, if desired, and garnish with cilantro leaves on top. Serves 4. Serve with Tunisian Couscous Salad. From "Matthew Kenney's Mediterranean Cooking" by Matthew Kenney and Sam Gugino middle eastern recipe index christina m k al-sudairy buy the book!