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Lamb Chops with Moroccan Barbecue Sauce

James Carrier
Yield Makes 4 main-dish servings
These grilled lamb chops get their Moroccan flavor from a mint chutney marinade and from the sweet and spicy barbecue sauce that's drizzled over the lamb.

Ingredients

  • 8 lamb loin chops (each about 1 in. thick and 4 oz.), fat trimmed
  • Mint chutney (recipe follows)
  • Salt and pepper
  • Moroccan barbecue sauce (recipe follows)

Nutrition Information

  • calories 414
  • caloriesfromfat 19 %
  • protein 28 g
  • fat 8.6 g
  • satfat 3 g
  • carbohydrate 60 g
  • fiber 0.6 g
  • sodium 1431 mg
  • cholesterol 82 mg

How to Make It

  1. Rinse lamb chops; pat dry. Place chops in a bowl with about 1/4 cup mint chutney; turn to coat. Cover and chill at least 4 hours or up to 1 day.

    How to Hand Test Grill for Temperature
    How to Hand Test Grill for Temperature
  2. Lift lamb chops from bowl (discard any chutney in bowl) and sprinkle all over with salt and pepper. Place on a grill over a bed of medium-hot coals or medium heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook chops, turning once, until browned on both sides but still pink in the center (cut to test), 9 to 12 minutes total.

  3. Place chops on plates and drizzle with Moroccan barbecue sauce; offer remaining chutney and sauce alongside.

  4. Mint chutney: In a blender, whirl 1 cup lightly packed rinsed fresh mint leaves, 1/2 cup olive oil, 1/2 cup chopped green onions (white and pale green parts), 3 tablespoons parsley leaves, 1 tablespoon lemon juice, 1 peeled clove garlic, 1 teaspoon salt, 1/2 teaspoon curry powder, and 1/4 teaspoon cayenne until smooth. Makes about 1 cup.

  5. Moroccan barbecue sauce: In a 2- to 3-quart pan, combine 3/4 cup honey, 1/2 cup fresh cilantro sprigs, 1/3 cup lemon juice, 1/4 cup rice vinegar, 1/4 cup ketchup, 1/4 cup soy sauce, 1 clove garlic, 1 whole star anise, 1 cinnamon stick (3 in. long, broken into pieces), 3/4 teaspoon black peppercorns, and 1/4 teaspoon each ground ginger, ground cardamom, whole cloves, hot chile flakes, and salt. Bring to a simmer over medium-high heat; cook, stirring occasionally, until sauce is reduced to about 1 1/4 cups, about 15 minutes. Pour through a fine strainer into a bowl. Makes about 1 1/4 cups.

  6. Nutritional analysis per serving without chutney.