Grilled Chops with Spinach & Pea Salad

Method

Directions

1. 1
   Rinse the lamb chops under cold running water and pat dry with paper towels. Using the tip of a sharp knife, make a few slits in each lamb chop.
2. 2
   In a large nonreactive bowl, whisk the yogurt, lemon juice, ginger, garlic, honey, garam masala, paprika, cumin, nutmeg, and salt together until blended. Place the lamb chops in the marinade, turning to completely coat. Top with thyme sprigs, cover, and refrigerate overnight.
3. 3
   Prepare grill for direct grilling. Preheat to medium-high heat. While the grill is heating, remove lamb from refrigerator and let stand at room temperature for 20 to 30 minutes.
4. 4
   Brush grill grate with oil. Season lamb with salt and pepper to taste. Grill to desired doneness, 4 to 5 minutes per side for medium-rare.
5. 5
   Transfer the lamb to individual plates or a serving platter.
6. 6
   Combine spinach and peas in a salad bowl. In a small bowl, combine olive oil, lemon juice, mustard, thyme, salt, and pepper and whisk to blend. Just before serving, pour dressing over salad and toss gently to coat. Serve alongside the lamb.