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Categories:
loin chops salt freshly ground black pepper Barbeque sauce mint olive oil green onions parsley lemon juice garlic salt curry powder cayenne Barbeque sauce honey fresh cilantro lemon juice rice vinegar ketchup soy sauce garlic star anise cinnamon black peppercorns ground ginger
Viewed: 21 - Published at: 6 years agoIngredients
- 8 lamb loin chops (about 1 inch thick and 4 oz each), fat trimmed
- Mint Chutney
- Salt
- Freshly ground black pepper
- Moroccan Barbeque sauce
- Mint Chutney:
- 1 cup lightly packed mint leaves
- 1/2 cup olive oil
- 1/2 cup chopped green onions
- 3 Tbsp parsley leaves
- 1 Tbsp Lemon Juice
- 1 peeled garlic clove
- 1 tsp salt
- 1/2 tsp curry powder
- 1/4 tsp cayenne
- Barbeque Sauce:
- 3/4 cup honey
- 1/2 cup fresh cilantro
- 1/3 cup lemon juice
- 1/4 cup rice vinegar
- 1/4 cup ketchup
- 1/4 cup soy sauce
- 1 garlic clove
- 1 whole star anise
- 1 3 inch cinnamon stick, broken in 3 pieces
- 3/4 tsp black peppercorns
- 1/4 tsp each ground ginger, ground cardamom, whole cloves, red chile flakes, salt
Method
- Chutney:
- Blend all ingredients until smooth
- Barbeque Sauce:
- In 2-3 quart pan bring to simmer over medium high heat; cook until sauce is reduced about 15 minutes. Strain.
- Lamb chops:
- 1. Rinse lamb chops and pat dry. Place chops in a bowl with about 1/4 cup mint chutney and turn to coat. Cover and chill at least 4 hours and up to 1 day.
- 2. Lift lamb chops from bowl (discard remaining chutney) and sprinkle all over with salt and pepper.
- 3. Place on cooking grate over medium high coals or gas grill on medium high; close lid for gas grill. Cook chops, turning once, until browned on both sides but still pink in center (cut to test), 9 to 12 mintues in total.
- 4. Place chops on plate and drizzle with Moroccan barbeque sauce; serve remaining chutney and sauce alongside.
