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Broiled Lamb with Cilantro-Papaya Salsa

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

Cooking Light OCTOBER 2005

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


  • 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 jalapeƱo 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.

Nutritional Information

Amount per serving
  • Calories: 160
  • Calories from fat: 32%
  • Fat: 5.6g
  • Saturated fat: 2g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.5g
  • Protein: 19.7g
  • Carbohydrate: 7.2g
  • Fiber: 1.5g
  • Cholesterol: 61mg
  • Iron: 1.9mg
  • Sodium: 261mg
  • Calcium: 34mg