Curry- and Ginger-Rubbed Lamb Chops with Apricot-Lime Sauce

The sweet tang of the Apricot-Lime Sauce contrasts with and balances the earthy, hot flavors of the curry-ginger paste. The sauce and paste make a versatile combination that's equally suited to grilled beef or pork.

Yield: 8 servings (serving size: 1 chop)

Ingredients

• 2 1/2  tablespoons  curry powder
• 1 1/2  tablespoons  minced peeled fresh ginger
• 1 1/2  teaspoons  olive oil
• 1/4  teaspoon  kosher salt
• 1/8  teaspoon  black pepper
• 8  (6-ounce) lamb shoulder chops, trimmed
• 1/2  cup  Apricot-Lime Sauce

Preparation

Prepare grill.

Combine the curry, ginger, oil, salt, and pepper; rub paste evenly over lamb.

Place lamb on grill rack, and cook 4 minutes. Turn lamb; brush with 1/4 cup Apricot-Lime Sauce. Cook for 4 minutes. Turn lamb, and brush with 1/4 cup sauce. Cook 2 minutes, turning once.

Totals include Apricot-Lime Sauce.

Nutritional Information

Calories:

241 (45% from fat)

Fat:

12.1g (sat 4.1g,mono 5.2g,poly 1.1g)

Protein:

24.1g

Carbohydrate:

8.2g

Fiber:

0.9g

Cholesterol:

77mg

Iron:

2.6mg

Sodium:

195mg

Calcium:

28mg