TANDOORI LAMB CUTLETS WITH GRILLED LEMON

200g plain low-fat yogurt
1 medium onion, chopped
2 tablespoons lemon juice
2 teaspoons vegetable oil
1 tablespoon chopped fresh ginger
3 cloves garlic, chopped
2 teaspoons chilli powder
1 teaspoon garam masala
1 teaspoon ground cumin
1 tiny pinch tandoori colored powder
8 large lamb cutlets
2 lemons, thickly sliced

Blend or process all ingredients, except cutlets and lemons, until pureed. Combine cutlets with pureed mixture in large bowl; cover, refrigerate overnight. Cook cutlets and lemon slices, in batches, on a heated, oiled grill pan (or grill or barbecue) until brown and tender.