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.
How to Make It
Step 1
Prepare grill.
Step 2
Combine the curry, ginger, oil, salt, and pepper; rub paste evenly over lamb.
Step 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.
Step 4
Totals include Apricot-Lime Sauce.
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Judylane's Review
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 !
vivimartfl's Review
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gigielle's Review
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NWfoodie's Review
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
Pumpkina's Review
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.
Kathleen's Review