Curry-rubbed lamb chops
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- Prep Time5 min
- Total Time5 min
- Makes4 servings
Ingredients
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
Instructions
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).
Nutrition (per serving)
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.
Make ahead
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.
