Curry and Ginger-Rubbed Lamb Chops with Apricot-Lime Sauce
Serves: 8
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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.
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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:
Prepare grill.
Combine the curry, ginger, oil, salt, and pepper; rub paste evenly over lamb.
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.
Source: myrecipes.com
