Tuesday, September 15, 2009

Lamb Chops with Mint Chutney

Adapted from Mark Bittman's Quick and Easy Recipes from the NYTimes

Ok, the great thing about this dish (assuming you like lamb, which I realize, not everyone does), is that is it lickety split quick and that you can make the sauce whilst the chops are on the grill. Leftover sauce actually tastes quite good on salad, too. Ooh, versatility!

Juice of 1 lime
1 peeled garlic clove
1/2 piece fresh ginger, peeled and chopped a bit
fresh or dried chile de arbol
1/2 c whole milk yogurt (I used 2%, it was fine)
1 1/2 t sugar
1 cup fresh mint leaves
Salt and pepper
4 shoulder or leg lamb chops or 12 rib or loin chops (about 1 lb.)...I got mine from T.J.s.

Preheat grill (or broiler) to moderately hot.

Make chutney: throw lime juice, garlic, ginger, chile, yogurt, sugar and mint leaves into a food processor or blender and blitz it (Bittman's original recipe says to blitz everything but the mint and then stir it in, but I am a bit lazy and I don't like big chunks o'mint.)

Grill/Broil chops (which you have already seasoned with salt and pepper, right?) for 3-4 min per side. Serve with the sauce on the side.

Really yummy with rice or roasted potatoes and some veg if you must.

No comments: