Curry and ginger are two spices that always work with lamb. Here, the lamb is marinated in a pastelike mixture made with those spices and apricot preserves. We recommend grilling over medium heat for this recipe so that the sweet apricot mixture doesn't burn.
1/3 cup apricot preserves
3 tablespoons curry powder
3 tablespoons grated peeled fresh ginger
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
8 (4-ounce) lamb loin chops, trimmed
Cilantro sprigs (optional)
How to Make It
Combine first 6 ingredients in a medium bowl, and spread over lamb. Place lamb in a shallow dish; cover and marinate in refrigerator at least 3 hours.
Coat lamb with cooking spray. Place lamb on grill rack. Grill 7 to 8 minutes on each side or until desired degree of doneness. Garnish with cilantro, if desired.
Oxmoor House Healthy Eating Collection
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