Grilled Lamb Chops With Mint Chutney
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- Juice of 2 limes
- 1clove garlic, peeled
- 1piece fresh ginger, about 1 inch long, peeled and roughly chopped
- 1fresh or dried habanero or other chili, to taste
- 1cup plain, whole-milk yogurt
- 1tablespoon sugar
- 2cups fresh mint leaves, washed and well dried
- Salt and pepper
- 8shoulder lamb chops
Nutritional analysis per serving (4 servings)
680 calories; 53 grams fat; 24 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 4 grams polyunsaturated fat; 16 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 35 grams protein; 815 milligrams sodium
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.
Powered by
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
With a half recipe use 1/4 of jalapeno pepper.
The chutney is wonderful--much better than mint jelly!