TANDOORI-STYLE LAMB French-cut lamb rib roasts have the meat trimmed away from about 2 inches of the bones. Ask your butcher to do it. When rubbing the spice mixture over the roasts, wear disposable or plastic gloves to avoid staining your hands with the curry mixture. 2 1- to 1 1/2-pound French-style lamb rib roasts (6 to 8 ribs each) 4 cloves garlic, minced 2 tablespoons grated fresh ginger 2 tablespoons curry powder 2 teaspoons ground cumin 1/2 teaspoon salt 1 8-ounce carton plain yogurt

Trim fat from lamb roasts. Combine garlic, ginger, curry powder, cumin, and salt. Place lamb roasts in a large glass baking dish. Rub spice mixture evenly over roasts. Coat roasts with yogurt. Cover and refrigerate 4 to 6 hours or overnight.

Insert a meat thermometer into the thickest part of a roast, making sure the end of the thermometer does not touch bone.

For a charcoal grill, arrange medium coals around a drip pan in a grill that has a cover. Test for medium-low heat above the pan. Place roasts, bone sides down, on the grill rack directly over the pan. Cover and grill until the meat thermometer registers 155°F for medium doneness (45 to 60 minutes).

For a gas grill, preheat grill. Reduce heat to medium-low. Adjust for indirect cooking. Place roasts on the grill rack; cover and grill as above.

Cover meat and let stand for the 10 minutes before serving.

Makes 6 to 8 servings.

1 Serving - Calories: 156, Fat: 7g (Saturated: 3g), Cholesterol: 53mg, Sodium: 246mg, Carbohydrate: 5g, Protein: 18g.

[Simply Perfect Grilling 2001, Better Homes and Gardens Special Interest Publications]