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

I would try the sauce again, but we thought it was too heavy for the lamb.  Admittedly, we didn't apply the sauce as prescribed -- didn't see any reason to grill it off, so just grilled the lamb with the rub and served the sauce at the table.  Maybe we used too much sauce.  Anyway, I would try it with pork next time.

OMG this is delicious! This was loved by my spice-adverse husband ! I could only get one shoulder chop on my way home from work, so substituted sirloin chops (leaner anyway) for the rest of the servings. we will try this with rack chops next and chicken/pork. the flavors are just divine and will be good with anything . we've been making rack of lamb chops for years with another Cooking Light recipe ( Grilled rack of Lamb with Saffron rice) and we both vote that this tops that recipe. give it a try....you won't be disappointed !

This was outstanding! We used pork instead of lamb. The flavor combined so well. This is a keeper for sure! I did add a little more olive oil then called for because I wasn't getting a true "paste" but other then that I followed the recipe to the tee. AWESOME

We first tried this with lamb and the second time with pork chops. The sauce is great on either meat. Definitely recommend it and will make again. We eat it with home-made mashed potatoes and zucchini or a side salad. Awesome! A must try! This is not your everyday meal; great for special occasions.