Prep time: 20 minutes | Cook time: 10 minutes | Serves: 4

Ingredients : 

8 lamb loin chops, each 1½ inches thick, trimmed
½ cup plain whole-milk Greek yogurt
1 tablespoon chopped cilantro leaves
2 teaspoons lime juice
1 teaspoon chili-garlic paste
½garlic clove, minced
¼ teaspoon salt
⅛ teaspoon garam masala
3 tablespoons lime juice
2 tablespoons peeled, grated ginger
2 tablespoons olive oil
2 teaspoons Madras curry powder
1 teaspoon smoked paprika
1 teaspoon ground turmeric
1 teaspoon cayenne pepper
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Directions :

1. In a suitable bowl Mix all the sauce ingredients in a bowl, then cover the bowl and refrigerate the sauce for 30 minutes.
2. Mix all the marinade ingredients in another bowl.
3. Set the lamb chops in a glass baking dish, pour the prepared marinade over them, and flip the chops to coat evenly, cover the dish and refrigerate them for at least 2 hours or up to 4 hours.
4. Let the chops leave at room temperature for 15 to 30 minutes before grilling.
5. Prepare the Traeger grill for direct cooking over 350 degrees F/ 175 degrees C.
6. Take out the lamb chops and place them on the clean grill grates, then grill them with the hood closed for 10 minutes (medium rare) or until cooked to your desired doneness for 10 minutes, turning them once halfway through.
7. Let the grilled lamb chops rest for 5 minutes. 8. Serve the chops warm with the yogurt sauce alongside.
Per Serving: Calories 348; Total fat 11.1g; Sodium 139mg; Total Carbs 7.9g; Fiber 3g; Sugars 1.6g; Protein 52.8g