Grilled Curry-Ginger Lamb Chops

Curry and ginger are two spices that always work with lamb. Here, the lamb is marinated in a pastelike mixture made with those spices and apricot preserves. We recommend grilling over medium heat for this recipe so that the sweet apricot mixture doesn't burn.

Yield: 4 servings (serving size: 2 chops)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 3 Hours

Nutritional Information

Amount per serving
  • Calories: 340
  • Fat: 14.5g
  • Saturated fat: 4.9g
  • Protein: 32.1g
  • Carbohydrate: 20.8g
  • Cholesterol: 95mg
  • Iron: 4.4mg
  • Sodium: 344mg
  • Calories from fat: 38%
  • Fiber: 1.3g
  • Calcium: 57mg


  • 1/3 cup apricot preserves
  • 3 tablespoons curry powder
  • 3 tablespoons grated peeled fresh ginger
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 8 (4-ounce) lamb loin chops, trimmed
  • Cooking spray
  • Cilantro sprigs (optional)


  1. Combine first 6 ingredients in a medium bowl, and spread over lamb. Place lamb in a shallow dish; cover and marinate in refrigerator at least 3 hours.
  2. Prepare grill.
  3. Coat lamb with cooking spray. Place lamb on grill rack. Grill 7 to 8 minutes on each side or until desired degree of doneness. Garnish with cilantro, if desired.
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