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

5 Reviews
ADD YOUR REVIEW
Randy Mayor; Melanie J. Clarke
Yield
8 servings (serving size: 1 chop)
By Chris Schlesinger
June 2001
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 241
  • Caloriesfromfat 45%
  • Fat 12.1g
  • Satfat 4.1g
  • Monofat 5.2g
  • Polyfat 1.1g
  • Protein 24.1g
  • Carbohydrate 8.2g
  • Fiber 0.9g
  • Cholesterol 77mg
  • Iron 2.6mg
  • Sodium 195mg
  • Calcium 28mg

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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Ratings & Reviews

Kathleen's Review

vivimartfl
May 26, 2015
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.

Judylane's Review

Kathleen60
March 07, 2014
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

gigielle
September 26, 2013
N/A

gigielle's Review

Pumpkina
January 10, 2012
N/A

NWfoodie's Review

Judylane
November 01, 2010
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

NWfoodie
July 22, 2010
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.