Broiled Lamb with Cilantro-Papaya Salsa

Broiled Lamb with Cilantro-Papaya Salsa Recipe
Plain couscous pairs well with these succulent Indian-spiced lamb chops. Top the chops with a zesty fruit salsa for extra flavor.


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

Recipe from

Cooking Light

Nutritional 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


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


Preheat broiler.

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.

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

Melanie Barnard,

Cooking Light

October 2005
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