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Grilled Lamb Chops With Tomato Mint Chutney

Diet.Chef's picture
Ingredients
  Olive oil 4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)
  Onion 1 , chopped
  Garlic 2 Clove (10 gm), minced
  Plum tomatoes 4 Small, chopped
  Yellow bell pepper 1 Small, seeded and chopped
  Salt 1⁄4 Teaspoon
  Freshly ground pepper 1⁄2 Teaspoon
  Chopped fresh mint 2 Tablespoon
  Fresh lime juice 2 Tablespoon
  Crushed red pepper 1⁄8 Teaspoon
  Loin lamb chops 20 Ounce, trimmed of all visible fat (4 Pieces, 5 Ounce Each)
Directions

1. For the chutney, heat a nonstick skillet. Swirl in the oil, then add onion and garlic. Cook, stirring frequently, until softened, about 2 minutes. Add the tomatoes, bell pepper, a pinch of salt, and 1/4 teaspoon of the pepper. Cook, stirring, until the bell pepper is crisp-tender, about 3 minutes. Remove from heat.
2. Transfer the vegetable mixture to a small bowl. Add the mint, lime juice, and crushed red pepper (if using); stir, and set aside.
3. Spray the grill rack with nonstick spray; prepare the grill for medium-hot fire. Season the lamb with the remaining salt and 1/4 teaspoon pepper.
4. Grill the lamb 5 inches from heat, turning once, 4-5 minutes (rare), 6-7 minutes (medium), 8-9 minutes (well-done).
5. Spoon 1/2 cup of chutney over each chop and serve.

Recipe Summary

Cuisine: 
Indian
Course: 
Appetizer
Method: 
Grilling
Ingredient: 
Lamb
Interest: 
Healthy
Cook Time: 
10 Minutes

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