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Grilled Lamb Chops With Mango Chutney
These lamb chops get their kick from two flavorful marinades, a butter-basting session on the grill, and a shower of spices during their rest.
👥 4 Servings👤 Chintan Pandya📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●skillet
📝 Preparation Steps
1
Chutney
2
Bring 2 cups distilled white vinegar and 1½ cups sugar to a boil in a small saucepan, stirring to dissolve sugar. Add ½ ripe but firm mango, thinly sliced, cut into 1" pieces, 3 dried bird chiles or dried chiles de árbol, 3 dried bay leaves, one 3" cinnamon stick, 1 whole star anise, 5 black peppercorns, 3 whole cloves, and ½ tsp. cumin seeds. Reduce heat and simmer, stirring occasionally, until reduced by half, 12–⏱️ 15 minutes. Stir in 1 Tbsp. Kashmiri chile powder or paprika and let cool. Do ahead: Chutney can be made 1 week ahead. Cover and chill.
distilled white vinegar2 cups½ cups sugar1dried bird chiles or dried chiles de árbol10dried bay leaves33" cinnamon stick1whole star anise1black peppercorns5whole cloves3½ tsp. cumin seeds. cumin seeds2 Tbsp. Kashmiri chile powder or paprika1 Tbsp
3
Lamb and assembly
4
Stir ⅓ cup malt vinegar, 1 Tbsp. finely grated green papaya (if using), 3 garlic cloves, finely grated, one 2" piece ginger, peeled, finely grated, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt in a medium bowl until combined. Add twelve 1"-thick lamb rib chops to marinade; toss to coat. Let sit at room temperature at least ⏱️ 20 minutes, or cover and chill up to ⏱️ 12 hours.
. finely grated green papaya (optional)1 Tbsp1"-thick lamb rib chops12
5
Meanwhile, toast 10 dried bird chiles or dried chiles de árbol, 2 Tbsp. coriander seeds, and 2 Tbsp. cumin seeds in a dry medium skillet over medium heat, tossing often, until fragrant, about ⏱️ 3 minutes. Transfer to a spice mill or mortar and pestle and let cool, then coarsely grind. Mix in ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Set spice blend aside.
dried bird chiles or dried chiles de árbol10. coriander seeds2 Tbsp½ tsp. cumin seeds. cumin seeds2 TbspA spice mill or mortar and pestle
6
Heat ½ cup mustard oil or vegetable oil in a small saucepan over medium-high until shimmering. Immediately pour into a heatproof medium bowl; let cool until lukewarm. (Heating mustard oil reduces its pungency.) Stir in 1 cup plain whole-milk Greek yogurt, ¼ cup Kashmiri chile powder or paprika, 1 Tbsp. garam masala, and remaining 3 garlic cloves, finely grated, one 2" piece ginger, peeled, finely grated, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt. Remove lamb chops from vinegar marinade, transfer to yogurt marinade, and toss to coat; discard vinegar marinade. Let sit at room temperature at least ⏱️ 45 minutes, or cover and chill up to 1 day.
½ cup mustard oil* or vegetable oilVegetable oil (for grill)plain whole-milk Greek yogurt1 cup. garam masala1 Tbsp
7
Prepare a grill for medium heat; oil grate. Grill lamb chops, turning every minute or so and basting with melted unsalted butter, until browned and charred around edges and an instant-read thermometer inserted into center registers 125° for medium-rare, 6–⏱️ 8 minutes. Transfer chops to a platter and sprinkle both sides generously with reserved spice blend. Let rest ⏱️ 5 minutes.
Melted unsalted butter (for brushing)
8
Top with mint leaves; serve with mango chutney.
Mint leaves (for serving)
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