Tandoori Lamb Steaks
Preparation time: 10 minutes
Marinate time: 2 hours to overnight
Cook time: 10 minutes
4 American Lamb sirloin steaks
3/4 cup plain yogurt
1/2 cup cilantro
1 small red onion, quartered
3 tablespoons curry powder
Salt and pepper, to taste
In a food processor, puree yogurt, cilantro, onion and curry powder. Liberally season lamb steaks with salt and pepper; place in a resealable gallon-sized plastic bag. Pour marinade over lamb; seal bag. Refrigerate for 2 hours or overnight.
Wipe away excess marinade. Grill lamb over glowing coals (or a hot gas grill), or sear in an oiled grill pan over high heat until charred on both sides and pink in the middle, 8 to 10 minutes total.
Serve with chutney and basmati rice.
Recipe and image provided by the American Lamb Board