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Broiled Lamb with Cilantro-Papaya Salsa

Broiled Lamb with Cilantro-Papaya Salsa
Yield

6 servings (serving size: 2 lamb chops and 1/4 cup salsa)

Plain couscous pairs well with these succulent Indian-spiced lamb chops. Top the chops with a zesty fruit salsa for extra flavor.

Ingredients

  • 2 teaspoons garam masala
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon black pepper
  • 12 (3-ounce) lamb loin chops, trimmed
  • 1 cup diced peeled papaya (about 1 medium)
  • 1/2 cup prechopped red onion
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon chopped jalapeño pepper

Nutrition Information

  • calories 160
  • caloriesfromfat 32 %
  • fat 5.6 g
  • satfat 2 g
  • monofat 2.2 g
  • polyfat 0.5 g
  • protein 19.7 g
  • carbohydrate 7.2 g
  • fiber 1.5 g
  • cholesterol 61 mg
  • iron 1.9 mg
  • sodium 261 mg
  • calcium 34 mg

How to Make It

  1. Preheat broiler.

  2. Combine garam masala, 1/4 teaspoon salt, and black pepper. Rub both sides of lamb chops with garam masala mixture. Arrange lamb in a single layer on a broiler pan; broil 4 minutes on each side or until desired degree of doneness. Remove from heat; sprinkle lamb with remaining 1/4 teaspoon salt.

  3. While lamb cooks, combine papaya and remaining ingredients; stir well. Serve with lamb.