Tandoori Lamb Chops

1 c. full-fat plain yogurt
1/4 c. fresh lime juice
1 tbsp minced fresh garlic
1 tbsp grated lime zest
1 tbsp grated fresh ginger
2 tsp salt
1.5 tsp paprika
1.5 tsp coriander
1 tsp cumin
1 tsp turmeric
1/2 tsp cardamom
1/2 tsp mustard powder
1/2 tsp cayenne pepper
1/2 tsp black pepper
1/8 tsp cloves
1/8 tsp cinnamon
2 racks of lamb chops

Separate lamb chops if necessary.
Combine all ingredients and pour into two ziplock bags.
Add 1/2 of lamb chops to each bag and squeeze/shake to coat well.
Refrigerate up to 24 hours (at least overnight)
Rotisserie or bake at 375 until internal temp is 130 degrees.