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

Randy Mayor; Melanie J. Clarke
Yield 8 servings (serving size: 1 chop)
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.

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

Nutrition 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

How to Make It

  1. Prepare grill.

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

  3. 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.

  4. Totals include Apricot-Lime Sauce.