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Randy Mayor; Melanie J. Clarke Photo by: Randy Mayor; Melanie J. Clarke

Curry- and Ginger-Rubbed Lamb Chops with Apricot-Lime Sauce

The sweet tang of the Apricot-Lime Sauce contrasts with and balances the earthy, hot flavors of the curry-ginger paste. The sauce and paste make a versatile combination that's equally suited to grilled beef or pork.

Cooking Light JUNE 2001

  • Yield: 8 servings (serving size: 1 chop)

Ingredients

  • 2 1/2 tablespoons curry powder
  • 1 1/2 tablespoons minced peeled fresh ginger
  • 1 1/2 teaspoons olive oil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 8 (6-ounce) lamb shoulder chops, trimmed
  • 1/2 cup Apricot-Lime Sauce

Preparation

Prepare grill.

Combine the curry, ginger, oil, salt, and pepper; rub paste evenly over lamb.

Place lamb on grill rack, and cook 4 minutes. Turn lamb; brush with 1/4 cup Apricot-Lime Sauce. Cook for 4 minutes. Turn lamb, and brush with 1/4 cup sauce. Cook 2 minutes, turning once.

Totals include Apricot-Lime Sauce.

Nutritional Information

Amount per serving
  • Calories: 241
  • Calories from fat: 45%
  • Fat: 12.1g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 5.2g
  • Polyunsaturated fat: 1.1g
  • Protein: 24.1g
  • Carbohydrate: 8.2g
  • Fiber: 0.9g
  • Cholesterol: 77mg
  • Iron: 2.6mg
  • Sodium: 195mg
  • Calcium: 28mg
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Curry- and Ginger-Rubbed Lamb Chops with Apricot-Lime Sauce recipe

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