Curry- and Ginger-Rubbed Lamb Chops with Apricot-Lime Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
The sweet tang of the Apricot-Lime Sauce contrasts with and balances the earthy, hot flavors of the curry-ginger paste. The sauce and paste make a versatile combination that's equally suited to grilled beef or pork. Ingredients:
2 1/2 tablespoons curry powder |
1 1/2 tablespoons minced peeled fresh ginger |
1 1/2 teaspoons olive oil |
1/4 teaspoon kosher salt |
1/8 teaspoon black pepper |
8 (6-ounce) lamb shoulder chops, trimmed |
1/2 cup apricot-lime sauce |
Directions:
1. Prepare grill.
2. Combine the curry, ginger, oil, salt, and pepper; rub paste evenly over lamb.
3. Place lamb on grill rack, and cook 4 minutes. Turn lamb; brush with 1/4 cup Apricot-Lime Sauce. Cook for 4 minutes. Turn lamb, and brush with 1/4 cup sauce. Cook 2 minutes, turning once.
4. Totals include Apricot-Lime Sauce.
|
|