Grilled Lamb Chops With Mint Chutney

Ingredients

• Juice of 2 limes
• 1 clove garlic, peeled
• 1 piece fresh ginger, about 1 inch long, peeled and roughly chopped
• 1 fresh or dried habanero or other chili, to taste
• 1 cup plain, whole-milk yogurt
• 1 tablespoon sugar
• 2 cups fresh mint leaves, washed and well dried
• Salt and pepper
• 8 shoulder lamb chops

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    924 calories; 80 grams fat; 35 grams saturated fat; 32 grams monounsaturated fat; 6 grams polyunsaturated fat; 13 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 36 grams protein; 181 milligrams cholesterol; 161 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Prepare a charcoal grill or heat a gas grill or broiler. To make the chutney, combine lime juice, garlic, ginger, chili, yogurt and sugar, and purée. Stir in mint by hand. Add salt and pepper to taste. Set aside.
2. When the fire is moderately hot, place the chops on a rack 4 to 6 inches from the heat source. Grill 3 to 4 minutes to a side for medium-rare, or until they reach the desired degree of doneness. Serve hot lamb chops with chutney on the side.