Broiled Lamb Chops with Papaya Chutney
Broiled lamb chops are always a hit, especially when they're served juicy and still pink inside. An appealing blend of flavors and textures, when served with homemade papaya chutney, cumin-seasoned yogurt, and crisp raw cucumber.
1 tablespoon mustard seeds
1/4 teaspoon ground cumin
1/8 teaspoon chili powder
2 teaspoons vegetable oil
1 teaspoon granulated sugar
1 cup plain yogurt
1/4 cup granulated sugar
1/4 cup cider vinegar
1 small onion, minced
1/2 cup raisins
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 large papaya (about 1 1/4 pounds), peeled, seeded, and cut into 1/4-inch thick slices
1 large cucumber, seeded and cut into strips
8 lamb rib chops, cut about 3/4-inch thick, trimmed of fat
- Prepare Cumin-Seasoned Yogurt: Measure the mustard seeds, cumin and chili powder together in a small cup. Heat oil in a small pan over medium-high heat; add the spices all at once. Cook for several seconds, stirring constantly, and remove from heat. Stir in sugar and let mixture cool slightly. Stir spice mixture into yogurt, mixing well. Makes 1 cup; set aside.
- Prepare Papaya Chutney: In a wide frying pan, combine sugar, vinegar, onion, raisins, cinnamon, and ginger. Cook over medium-high heat, stirring occasionally, until onion is softened, about 5 minutes. Add papaya and stir gently until heated through, about 3 minutes. Keep warm.
- Prepare Lamb Chops: Place lamb chops on a lightly oiled rack in a broiler pan. Broil about 4-inches below heat, turning once, until well browned on both sides but still pink in center; about 8 to 10 minutes. Cut to test.
- Transfer chops to a platter; spoon papaya chutney over chops. Serve Seasoned Yogurt and cucumber strips alongside.
Makes 4 servings.