Grilled Lamb Chops with Mint Chutney

• Juice of 2 limes
• 1 garlic clove, peeled
• One 1-inch piece fresh ginger, peeled and roughly chopped
• Fresh or dried chile to taste
• 1 cup yogurt
• 1 tablespoon sugar
• 2 cups fresh mint leaves
• Salt and black pepper to taste
• 8 lamb chops, preferably from the shoulder

1. Start a charcoal or gas grill or preheat the broiler; the fire should be moderately hot and the rack 4 to 6 inches from the heat source.
2. To make the chutney, combine the lime juice, garlic, ginger, chile, yogurt, and sugar in a food processor or blender and puree.
3. Stir in the mint by hand, then add salt and pepper.
4. Grill the chops for 3 to 4 minutes per side, by which time they will be medium-rare, or until they reach the desired degree of doneness.
5. Serve the lamb chops hot with the cool chutney.

garlic, ginger, yogurt, sugar, mint, salt, lamb chops

Taken from www.epicurious.com/recipes/food/views/grilled-lamb-chops-with-mint-chutney-386384 (may not work)