Tandoori Lamb Chops

I've never made these, but Jerry loves lamb so some day I may give it a try...

8 lamb rib chops (2 1/2 pounds)
3/4 c Greek yogurt
1/4 c heavy cream
3 T fresh lemon juice
3-inch piece of fresh ginger, peeled and minced
4 large garlic cloves, minced
1 T malk vinegar
1 T garam masala
1 T ground cumin
1 T paprika
1/2 t cayenne pepper
1/4 t ground mace (optional)
1/4 t freshly grated nutmeg
kosher salt
2 T vegetable oil
3 T butter, melted

Using a paring knife, cut afew 1/4 inch deep slashes in each lamb chop. In a large bowl, whisk the yogurt with the heavy cream, lemon juice, ginger, garlic, malt vinegar, garam masala, cumin, paprika, cayenne, mace, nutmeg and 1 t of salt. Transfer the lam chops to the marinade and turn to coat, then cover and refrigerate overnight.

Add the oil to the marinade and toss when the lamb chops. Remove the chops fromthe marinade and let stand at room temperature for 30 minutes.

Light a grill. Season the chops with salt and grill over moderately high heat for 8 minutes, turning once, until well browned. Brush both sides of the chops with the melted butter and grill for another 2 minutes per side for medium-rare.