Recipes
Grilled Lamb Chops with Mint Chutney
This chutney is an all-purpose dressing: you can enjoy it on grilled zucchini, roasted eggplant, broiled salmon and, yes, hamburger. There is nothing that it complements so well, however, as grilled lamb chops, especially the relatively fatty (and inexpensive) shoulder chops, whose richness balances the chutney's sharp edge like nothing else.
Yield: 4
Cook Time: 30 minutes
Ingredients
Juice of 2 limes
1 clove garlic, peeled
1 piece fresh ginger, about 1 inch long, peeled and roughly chopped
1 fresh or dried habanero or other chili, to taste
1 cup plain, whole-milk yogurt
1 tablespoon sugar
2 cups fresh mint leaves, washed and well dried
Salt and pepper
8 shoulder lamb chops
1 clove garlic, peeled
1 piece fresh ginger, about 1 inch long, peeled and roughly chopped
1 fresh or dried habanero or other chili, to taste
1 cup plain, whole-milk yogurt
1 tablespoon sugar
2 cups fresh mint leaves, washed and well dried
Salt and pepper
8 shoulder lamb chops
Directions
Prepare a charcoal grill or heat a gas grill or broiler. To make the chutney,
combine lime juice, garlic, ginger, chili, yogurt and sugar, and purée. Stir in
mint by hand. Add salt and pepper to taste. Set aside.
When the fire is moderately hot, place the chops on a rack 4 to 6 inches from the heat source. Grill 3 to 4 minutes to a side for medium-rare, or until they reach the desired degree of doneness. Serve hot lamb chops with chutney on the side.
When the fire is moderately hot, place the chops on a rack 4 to 6 inches from the heat source. Grill 3 to 4 minutes to a side for medium-rare, or until they reach the desired degree of doneness. Serve hot lamb chops with chutney on the side.
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