Spicy Lamb Chops with Tomato-Cucumber Raita |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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These lamb chops provide a powerpunch of flavor that is toned down by the coolness of the tomato-cucumber raita. It's spicy and refreshing all at the same time! Feel free to cut down on the curry power and cayenne to suit your own preference or for a milder version. You can have these chops on the table in just over 30 minutes. Ingredients:
2 tablespoons curry powder |
1 teaspoon sugar |
1 teaspoon cumin |
1 teaspoon salt |
1/4 teaspoon cayenne |
1 pinch nutmeg |
4 bone-in shoulder lamb chops, 1/2 inch thick |
8 ounces plain yogurt, whole milk or 8 ounces low-fat plain yogurt |
1/2 cup cucumber, peeled seeded and diced small |
1/2 cup tomato, peeled seeded and diced small |
2 tablespoons fresh mint, chopped |
1 tablespoon mayonnaise |
2 teaspoons fresh lime juice |
1/2 teaspoon salt |
1/4 teaspoon minced garlic |
Directions:
1. Combine yogurt, cucumber, tomato, mint, mayonnaise, lime juice, 1/2 tsp salt and minced garlic in a medium bowl.
2. Cover and refrigerate for at least 30 minutes.
3. Combine curry powder, sugar, cumin, 1 tsp salt, cayenne pepper, and nutmeg in a small bowl.
4. Generously press the spice rub over both sides of the lamb chops.
5. Grill, or pan grill chops over medium-hot heat for 2-3 minutes per side for medium rare.
6. Serve with the cucumber-tomato raita.
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