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

Randy Mayor; Melanie J. Clarke
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.

Yield:

8 servings (serving size: 1 chop)

Recipe from

Nutritional Information

Calories 241
Caloriesfromfat 45 %
Fat 12.1 g
Satfat 4.1 g
Monofat 5.2 g
Polyfat 1.1 g
Protein 24.1 g
Carbohydrate 8.2 g
Fiber 0.9 g
Cholesterol 77 mg
Iron 2.6 mg
Sodium 195 mg
Calcium 28 mg

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

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.

Note:

Chris Schlesinger,

June 2001