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.
Broiled Lamb Chops
with Papaya Chutney
- Cumin-Seasoned Yogurt:
- 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
- 8 lamb rib chops, cut about 3/4-inch thick,
trimmed of fat
- Papaya Chutney:
- 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
- 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 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.
- Meanwhile 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.
- Transfer chops to a platter; spoon papaya
chutney over chops. Serve Seasoned Yogurt and cucumber strips
Makes 4 servings.
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