Grilled Lamb Chops With Mint Chutney
Published May 7, 2002
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
Juice of 2 limes
1 clove garlic, peeled
1 piece fresh ginger, about 1 inch long, peeled and roughly chopped
1 fresh or dried habanero or other chili, to taste
1 cup plain, whole-milk yogurt
1 tablespoon sugar
2 cups fresh mint leaves, washed and well dried
Salt and pepper
8 shoulder lamb chops
Nutritional analysis per serving (4 servings)
16 grams carbs; 149 milligrams cholesterol; 680 calories; 21 grams monosaturated fat; 4 grams polyunsaturated fat; 24 grams saturated fat; 53 grams fat; 5 grams fiber; 815 milligrams sodium; 35 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare a charcoal grill or heat a gas grill or broiler. To make the chutney, combine lime juice, garlic, ginger, chili, yogurt and sugar, and purée. Stir in mint by hand. Add salt and pepper to taste. Set aside.
- Step 2
When the fire is moderately hot, place the chops on a rack 4 to 6 inches from the heat source. Grill 3 to 4 minutes to a side for medium-rare, or until they reach the desired degree of doneness. Serve hot lamb chops with chutney on the side.
Private Notes
Comments
I liked the flavor of the chutney, but the consistency was too liquid. The "sauce" tasted like margarita. I did not have ginger, so substituted horseradish.
With a half recipe use 1/4 of jalapeno pepper.
The chutney is wonderful--much better than mint jelly!