Adapted from Chef Suvir Saran
lamb chops, with deep slashes
3/4 cup Greek yogurt
1/4 cup heavy cream
ginger, peeled and minced
1. Make marinade. Combine all the ingredients except the oil and the butter and whisk in with the yogurt and cream. Add lamb chops and marinate overnight.
2. When ready to cook, add the oil to the marinade and toss with the lamb chops. Let stand at room temperature 30 minutes before cooking.
3. Season each chop with salt and pepper and brown in a heated skillet for about 4 minutes per side. Brush both sides with butter. Cook for another 2 minutes per side for medium rare.
Make your own garam masala