Rating: 5 stars
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Chris Schlesinger
Recipe by Cooking Light June 2001

Gallery

Credit: Randy Mayor; Melanie J. Clarke

Recipe Summary

Yield:
8 servings (serving size: 1 chop)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill.

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  • Combine the curry, ginger, oil, salt, and pepper; rub paste evenly over lamb.

  • 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.

  • Totals include Apricot-Lime Sauce.

Nutrition Facts

241 calories; calories from fat 45%; fat 12.1g; saturated fat 4.1g; mono fat 5.2g; poly fat 1.1g; protein 24.1g; carbohydrates 8.2g; fiber 0.9g; cholesterol 77mg; iron 2.6mg; sodium 195mg; calcium 28mg.
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