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Categories:Viewed: 30 - Published at: 4 years ago
Ingredients
- Juice of 2 limes
- 1 clove garlic, peeled
- 1 piece fresh ginger, about 1 inch long, peeled and roughly chopped
- 1 fresh or dried habanero or other chili, to taste
- 1 cup plain, whole-milk yogurt
- 1 tablespoon sugar
- 2 cups fresh mint leaves, washed and well dried
- Salt and pepper
- 8 shoulder lamb chops
Method
- 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 puree.
- Stir in mint by hand.
- Add salt and pepper to taste.
- Set aside.
- 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.
