Traditional recipes

Grilled Lamb Chops with Fresh Mango Chutney

Grilled Lamb Chops with Fresh Mango Chutney

Ingredients

  • 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

Recipe Preparation

  • 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.

Recipe by Bon Appétit Test Kitchen

Nutritional Content

One serving contains the following: Calories (kcal) 480.36t %Calories from Fat 58.7 Fat (g) 31.35t Saturated Fat (g) 13.66t Cholesterol (mg) 134.37t Carbohydrates (g) 14.23t Dietary Fiber (g) 1.36t Total Sugars (g) 11.63t Net Carbs (g) 12.87t Protein (g) 34.40tReviews Section

Spring Hills Signature Dining Recipes – Grilled Lamb Chops with Tomatillo Mint Chutney

As part Spring Hills Seniors Communities‘ Signature Touches, we have been leading the way in farm to table freshness in our Signature Dining program dating back to 2010 with our first Spring Hills Community Garden. Chef Craig King worked with Spring Hills to develop our sustainable gardens and extensive menu to delight the pallets of our seniors while giving them the most nutrient rich ingredients to nourish their bodies. The community garden has been part of our resident’s culture ever since, allowing them the opportunity to help harvest the ingredients going into the well balanced meals they are served every day. From herbs to bananas, Spring Hills Assisted Living and Spring Cottage memory care residents enjoy the freshest foods. Enjoy this delicious meal in your home or at one of our senior living communities!

Recipe By: DDS in Mount Vernon

Ingredients:

  • 3 tablespoons olive oil
  • ¼ ounce salt
  • ½ ounce cracked black pepper
  • 2 sprigs fresh rosemary
  • 10 lamb loin chops (6 oz. each)

Tomatillo Mint Chutney:

  • 1 tomatillo – chopped
  • 1 ½ cup mint leaves
  • ½ teaspoon green chili
  • 1 teaspoon Jeera seeds
  • 1 tablespoon olive oil
  • 1/3 tablespoon mixed nuts (optional)
  1. Put all chutney ingredients in food processor/blender and chop on low for about 30 seconds, until combined. Keep half of chutney to use as marinade save remaining half of chutney to use as garnish (keep chutney refrigerated until serving).
  2. Press both sides of lamb chops with chutney and let marinate in chutney for at least 24 hours.
  3. Once lamb chops have marinated, heat griddle or grill top to 400 degrees F. Brush lamb chops with olive oil and season with salt and pepper.
  4. Place lamb chops on hot griddle and cook for 2-3 minutes on each side. Cook to an internal temperature of 145 degrees F for medium rare, 160 degrees F for medium.
  5. Top each lamb chop with spoonful of warmed tomatillo mint chutney before serving.

Serving Suggestion: Serve with brown rice and vegetable of choice.

Nutritional Analysis:

Per Serving – Total of 10 (excluding unknown items): 356 Calories 31g Fat (78.9% calories from fat) 16g Protein 2g Carbohydrate 1g Dietary Fiber 70mg Cholesterol 333mg Sodium. Exchanges: 0 Grain (Starch) 2 Lean Meat 0 Vegetable 5 Fat.


What flavors go well with lamb?

The important thing about lamb is that you have to know what ingredients compliment it’s unique flavor. Lamb is excellent when seasoned with garlic, rosemary, thyme, oregano, savory, lemon, fennel, mustard and mint, just to name a few. If you’re working with a one or more of these flavors, you’re definitely headed in the right direction.


Jerk Lamb Chops with Mango Chutney

Chef David Rose (Food Network Star) shares his recipe for Jerk Lamb Chops. Learn to make this delicious dish at home in your kitchen!

Jerk Lamb Chops with Mango Chutney
Serves 4

For the jerk lamb chops:
3 teaspoons dried thyme
1/3 teaspoon cloves
3 teaspoons sea salt
2 teaspoons allspice
2 teaspoons paprika
1 teaspoon cayenne pepper
2 teaspoons black pepper
1/2 teaspoon nutmeg
2 teaspoons granulated sugar
1/2 teaspoon cinnamon
1 teaspoon garlic powder
12 (1-inch thick) French cut lamb chops
Canola oil, for the grill

For the mango chutney:
2 tablespoons canola oil
1/2 cup small-diced yellow onion
1/2 cup small diced red bell pepper
1/2 teaspoon fresh grated ginger
1 1/2 teaspoons curry powder
1 1/2 cups medium diced mango (fresh or frozen)
1/2 cup golden raisins
1 1/4 cup cider vinegar
1 cup brown sugar

1. Make the jerk lamb chops: In a large bowl, whisk together thyme, cloves, salt, allspice, paprika, cayenne pepper, black pepper, nutmeg, sugar, cinnamon, and garlic powder.

2. Add chops and liberally season on all sides with jerk rub. Wrap with plastic wrap. Place in refrigerator overnight to marinate.

3. Remove lamb chops from refrigerator 30 minutes before cooking to bring to room temperature.

4. Preheat the grill to medium-high heat. Rub grill with canola oil to prevent lamb chops from sticking.

5. Grill chops until internal temperature reaches 145 degrees for medium, 4 to 6 minutes on each side. For medium-well to well-done lamb chops, leave on the grill for a few minutes longer.

6. Make the mango chutney: In a medium saucepan over medium-high heat, add oil. Stir in onion, pepper, ginger, and curry powder. Sauté until onions are tender and caramelized and curry has cooked down, about 5 minutes.

7. Add mango and raisins, and sauté an additional 3 to 4 minutes. Whisk in vinegar and brown sugar, and bring to a boil. Reduce temperature to medium-low and simmer until chutney becomes syrupy, about 12 to 14 minutes.

8. Serve grilled lamb chops with chutney.

Get more delicious recipes by heading to Pickler & Ben’s Recipe Archive!


BEST LAMB CHOPS CHUTNEY RECIPE

DURBAN STYLE CHOPS CHUTNEY INGREDIENTS:

For marinating the chops:

– 6 Medium sized lamb loin chops

For chutney:

– 1/2 medium-sized diced onion

– 5 cloves of minced garlic

– 1/2 thinly sliced red chilli

– 1/4 tsp chilly powder (optional, if you don’t want it too spicy leave this out)

– 1/2 tsp jeera seeds or cumin seeds

– 1tsp salt, 1/2 tsp pepper, 1tsp sugar

– 2 large tomatoes diced or grated

– fresh coriander to garnish

METHOD:

Rise the lamb chops under cold running water and pat them dry with a paper towel until they are completely dry. Sprinkle the chops with salt and pepper and dried parsley.

Heat up your oil on medium heat and once it’s nice and hot, put your chops on the pan. Fry them for 6 minutes on each side until they are golden brown.

Once done frying, take them off the pan and place them on a side plate to rest. Do not wash the pan!

On the same pan, add 3 tbsp of oil and cook the diced onion on medium heat for 5 minutes.

Add the minced garlic and sliced chilly and cook for additional 2 minutes.

While it’s frying, in a separate small bowl, mix up your chilly powder, turmeric, jeera seeds, garam masala, salt, sugar, and pepper. Add the spice mix to the onion-garlic-chilly mix and fry for an additional 2 minutes on low heat to open up the spices.

Add the diced tomatoes and about 1/4 cup of water to the pan and cook on medium heat for 10 minutes.

Once the tomatoes are done cooking, add the lamb loin chops back onto the pan and coat them with all the delicious tomato mix. Garnish with fresh coriander leaves and serve the lamb chops chutney with rice or mashed potato!


12 Delicious Homemade Chutneys

We love chutneys! A piquant marriage of vinegar, herbs, spices, fruit and/or vegetables, chutneys are always a thrilling palate pleaser.

These sweet and spicy relishes -- called "chatni" in India -- are super versatile. Chutneys are perfect partners for roasted and grilled meats they play just the right note with cheese plates are essential alongside curries and add tangy zing to milder flavored foods like rice and breads. Try chutneys in place of relish on hotdogs and hamburgers, too! They'll really stand out at summer BBQs!

The sweet and spicy fruit chutneys popularized in the West are just one of many traditional varieties. Each region of India boasts its own specialties: walnut chutneys are cherished in Kashmir coconut chutneys in the south and tomato versions rule throughout India.


Lamb Chops with Coffee Chile Rub

Lamb chops taste incredible with a balanced spice rub, some oil and flavor of a smokey, hot grill. There&aposs nothing like grilled or seared lamb chops. The balance of bitter, spicy and savory notes in this rub work wonderfully with the lamb. 

A note about using whole dried chile peppers: Buy dried chile peppers and store in an airtight jar. Chop coarsely and grind in a spice mill or coffee grinder. Excess ground chile peppers can be stored for a week.   

Ingredients

  • 4 Grow and Behold shoulder chops/rainbow chops, or 8 lamb chops
  • 2 teaspoons freshly ground ancho chile pepper (with seeds)
  • 2 teaspoons freshly ground chipotle chile pepper (with seeds)
  • ½ teaspoon freshly ground coffee
  • ½ teaspoon raw sugar
  • ½ teaspoon toasted garlic (granulated)

Preparation

Pat chops with a paper towel to remove excess moisture (chops should not feel wet). Mix spices together. Sprinkle evenly on chops. Cook to medium-rare.

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Sensational Lamb Chops

Editor&aposs Note: These Sensational Lamb Chops are marinated 1-2 hours in advance with a flavorful rub.

Ingredients

  • 4 Grow and Behold shoulder chops/rainbow chops, or 8 lamb chops
  • 5 oz. dijon mustard
  • 2 smashed garlic cloves
  • 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
  • 1/2 teaspoon ginger
  • 2 teaspoons olive oil
  • 2 teaspoons tarragon vinegar or white wine vinegar
  • 1 teaspoon sugar

Preparation

Combine all ingredients and coat both sides of lamb chops with mixture. Marinate for 1-2 hours in the fridge. Bring to room temperature before cooking. Cook to medium-rare.

Recipe by Judith Miller and Naftali Hanau

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Grilled Lamb Chops with Mango Salsa

Have you ever marinated chicken in a spiced yogurt mixture? I’ve done it a few times with great results, and I’m not sure why I don’t think of it more often. It’s a great way to ensure a tender and flavorful meat. I was reminded of this technique in a recent issue of Bon Appetit, when I came across a recipe for Grilled Lamb Chops with Mango Chutney. In this recipe, meaty t-bones of lamb are coated with a spicy yogurt and left to sit for a mere 15 minutes. Yes, 15 minutes! I almost didn’t trust that would be long enough, but intrigued, I decided to try it out. I had also never heard of marinating anything but chicken in yogurt, and this had me very curious too.

The lamb came out tender and with a hint of spice, but mostly with the flavors of the fresh, good quality meat coming through. Which is not a bad thing at all – lamb is one of my favorites and it would be wrong to overdo it and take away from it’s natural flavor. I did expect, and would have enjoyed, a little more though. I think next time, a longer marinating time is in order, so I will probably make this on a weekend when I have a couple hours to spare.

The extra time is also great for the mango salsa I made to go with it, which I made the night before in order to blend the flavors, but a few hours would be fine. I replaced the chutney with the salsa because some chutneys, like preserves, tend to have a lot of extra sugar. And me and sugar don’t always like to meet up. The salsa was just great, with a hint of ginger and lime to compliment the mint-spiced meat.

Grilled Yogurt-Marinated Lamb Chops with Mango Salsa
Printable Recipe

1/2 cup plain nonfat Greek yogurt
2 tbsp chopped fresh mint
1 tsp garam masala
dash of cayenne pepper
4 small or 2 thick T-bones of lamb

100gm diced mango (from 1 small mango)
1/2 of a medium red pepper, finely chopped (80gm)
3 tbsp (30gm) minced red onion
2 tsp finely minced jalapeno pepper
2-3 tsp grated fresh ginger
1 tbsp chopped fresh mint or cilantro
juice from 1 lime
salt, to taste

Mix together the yogurt, mint, garam masala and cayenne pepper. Rub it all over the meat, cover and refrigerate for several hours.

Meanwhile, make the salsa by combining the mango, red pepper, red onion, jalapeno, ginger, cilantro, lime, and salt. Refrigerate until ready to serve.

Remove the lamb from the refrigerator about 30 minutes prior to grilling, to allow it to come to room temperature. Preheat grill to medium-high heat. Wipe most of the yogurt from the lamb and place the pieces of meat on the grill. Cook for about 4 minutes on each side, then reduce heat to low and cook until desired doneness. Serve with the mango salsa.

Nutritional Info (for the mango salsa only, as the nutritional content of the lamb will depend on the weight of your pieces)
Servings Per Recipe: 2
Amount Per Serving
Calories: 51.9
Total Fat: 0.3 g
Cholesterol: 0.0 mg
Sodium: 3.3 mg
Total Carbs: 13.0 g
Dietary Fiber: 1.9 g
Protein: 0.8 g


SAY CHEESE IN ITALIAN

FONTINA
- a traditional mountain cheese from the Valle d'Aosta in Piemonte. Full-fat and semi-soft with a sweetish flavor, fontina melts evenly and so is particularly good for cooking.

GORGONZOLA
- a blue cheese, originally made in Gorgonzola in Lombardia but now produced in other regions as well. It melts well and is often used in sauces. If not available, use another blue cheese.

MASCARPONE
- a cream cheese originally from Lombardia. Made with cream rather than milk, it is very high in fat. mascarpone is generally used in desserts such as tiramisu or instead of cream in sau ces. Widely available, it is usually sold in tubs.

PECORINO
- one of Italy's most popular cheeses, virtually every region produces a version. Made from sheep's milk and always by the same method, although the results varies according to the milk and aging process. Pecorino Romano is a well-known hard variety from Lazio and Sardinia.

PROVOLONE
- curd cheese made from cow's milk. The curds are spun and worked into large pear- or tube-shaped cheeses, then immersed in brine and bound with string. Available fresh or matured and eaten as a table cheese or used in cooking.

RICOTTA
- meaning "recooked". It is a soft cheese made by recooking the whey left over from making other cheeses and draining it in baskets. It is produced as a by-product of many different types of cheese and varies in fat content. Hard, salted versions are available and there is also a ricotta made from buffalo milk. Fresh ricotta cut from a wheel has a better texture and flavor than that sold in tubs.

TALEGGIO
- a mountain cheese originally from the Italian Alps near Bergamo, but now also made in other regions. Taleggio is a very good table and cooking cheese and should be eaten young - its flavor becomes more acidic with age. It is made in squares and has a pink-yellow crust and creamy center.