Broiled Lamb Chops With Papaya Chutney
|Seasoned yogurt||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Sugar||1⁄4 Cup (4 tbs)|
|Cider vinegar||1⁄4 Cup (4 tbs)|
|Onion||1 Small, minced|
|Raisins||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1 Teaspoon|
|Ground ginger||1 Teaspoon|
|Papaya/3 medium size nectarines / peaches||1 Pound, peeled, seeded / pitted and cut into 1/4 inch thick slices (Large Size)|
|Lamb chops||2 Pound, trimmed of fat (10 Single Rib)|
|Cucumber||1 Large, seeded and cut into strips|
Prepare Seasoned Yogurt; set aside.
Combine sugar, vinegar, onion, raisins, cinnamon, and ginger in a wide frying pan.
Cook over medium-high heat, stirring often, until onion is soft and raisins are plump about 10 minutes.
Add papaya and stir gently until heated through about 3 minutes.
Place lamb chops on rack of a broiler pan and broil about 4 inches below heat, turning once, until well browned on both sides but still pink in center; cut to test 6 to 8 minutes.
Season to taste with salt and pepper.
Spoon papaya chutney mixture over lamb chops or serve in a separate bowl.
Offer Seasoned Yogurt and, if desired, cucumber strips alongside.