Tandoori Lamb Chops with Raita Dunk

2 lamb racks, frenched (5 to 7 ribs each)
Marinade:
1 jar 300 mL Napoleon® Tandoori Injector Sauce
1/ 2 cup 125 mL chopped fresh mint
1/ 4 cup 60 mL olive oil
2 tbsp 30 mL lime juice
Raita Dunk:
1 small red onion, finely diced
1/ 2 seedless cucumber, peeled and finely diced
1 clove fresh garlic, minced
1 cup 250 mL plain yogurt
2 tbsp. 30 mL lime juice
1 tbsp. 15 mL chopped fresh mint
to taste, salt and coarsely ground black pepper

Using a sharp heavy knife, cut between every bone to form chops about 3/ 4” thick. Place Napoleon® Tandoori Injector Sauce, chopped fresh mint, olive oil and lime juice into a medium bowl and whisk to combine. Place chops into a sealable plastic bag, pour in marinade, seal bag and place into refrigerator to marinate for 2-3 hours, turning occasionally. In a medium-sized mixing bowl, mix red onion, diced cucumber, minced garlic, yogurt, lime juice and mint. Season to taste with salt and coarsely ground black pepper. Cover and refrigerate until needed. Preheat grill to medium-high heat. Remove chops from the marinade. Carefully shake off excess marinade and place lamb chops onto grill. Grill lamb chops for 2 to 3 minutes per side, for medium rare doneness, basting continuously with extra marinade. Remove from grill and allow to cool for 1 minute. Serve immediately with Raita Dunk.

Serves 2 as a main course, 4 to 6 as an appetizer.