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8 lamb chops, each about 1-in. thick
2 tsp ground coriander
2 tsp ground cumin
2 tsp garlic powder
1 tsp ground ginger
1 tsp curry powder
1 tsp salt
1 tbsp vegetable oil
3/4 cup coarsely chopped fresh mint
Lightly oil grill and heat barbecue to medium-high. Trim any excess fat from chops. In a small bowl, stir coriander with cumin, garlic powder, ginger, curry and salt. Stir in oil to make a paste. Brush or rub paste all over chops. Place on barbecue and grill with lid closed until meat gives slight resistance when pressed, 4 to 6 minutes per side for medium-rare. Remove to a large plate and sprinkle with mint. Serve with Minted Yogurt Vegetable Salad (also in the Recipe File).
Calories 283, Protein 35.9g, Carbohydrates 2.6g, Fat 13.7g, Fibre 0.6g, Sodium 644mg.
Make a gourmet Indian barbecue-- all you need is a few dry spices and lamb chops.
Coat lamb chops and refrigerate, covered, a few hours or overnight. Or simply mix spices and keep in a sealed jar up to 1 week.