Grilled Lamb Chops With Fresh Mango Chutney
- Nonstick vegetable oil spray
- 1 cup plain whole-milk yogurt
- 4 tablespoons chopped fresh mint, divided
- 1 1/2 teaspoons garam masala
- 8 T-bone loin lamb chops (each about 1 inch thick)
- 1 1/2 cups 1/2-inch cubes peeled pitted mango
- 2 1/2 tablespoons ginger preserves
- 1 1/2 tablespoons fresh lime juice
- 1 1/2 teaspoons minced serrano chiles with seeds
- Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Whisk plain yogurt, 2 tablespoons chopped mint, and garam masala in medium bowl to blend. Add lamb chops and turn to coat with yogurt mixture. Let stand at room temperature 15 minutes.
- Meanwhile, combine mango cubes, ginger preserves, lime juice, serrano chiles, and remaining 2 tablespoons mint in small bowl. Season mango chutney to taste with salt and pepper.
- Remove lamb chops from yogurt mixture; sprinkle generously with salt and pepper. Grill lamb to desired doneness about 5 minutes per side for medium-rare. Place 2 lamb chops on each of 4 plates; serve with mango chutney.
vegetable oil spray, milk, fresh mint, garam masala, t, mango, ginger preserves, lime juice, serrano chiles
Taken from www.epicurious.com/recipes/food/views/grilled-lamb-chops-with-fresh-mango-chutney-353314 (may not work)