AUSTRALIAN LAMB LOIN CHOPS
Thomas Foods International U.S. A.
8
Australian lamb loin chops
Olive oil, as needed
1
Tbsp turmeric
1
Tbsp garam masala
Sea salt and pepper, to taste
Cilantro-Mint Chutney (recipe follows)
Brush lamb chops lightly with olive oil. Mix together turmeric,
garam masala, sea salt and pepper. Season the lamb chops with
blended spices. Allow to rest for 15 minutes.
Heat a grill to medium-hot 400 F. Place the lamb chops on the grill
and sear each side about 2 to 3 minutes, lower grill temperature
to medium and finish cooking for 5 to 6 minutes per side, until
internal temperature reaches 145 F for medium doneness. Remove
lamb chops from the grill; let rest for 5 minutes. Evenly top each
lamb chop with chutney before serving. Makes 4 to 8 servings.
CILANTRO–MINT CHUTNEY
Thomas Foods International U.S. A.
¼ cup cilantro leaves, chopped
¼ cup mint leaves, chopped
1
serrano pepper, seeded and finely diced
1
shallot, peeled and finely diced
½ tsp ground cumin
½ tsp ground coriander
Pinch of Indian chili powder (pure ground chiles)
Juice of 1 lime
Salt and ground pepper, to taste
Place all ingredients in a bowl; toss thoroughly. Set aside
while cooking lamb. Makes about ½ cup.
Recommended sides: Pickled mango and chana masala
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