Look for red curry paste in the Asian section of the supermarket. Serve with: Lentil and rice pilaf and sautéed mixed vegetables. Dessert: Sliced papaya and mango.
Recipe information
Yield
Makes 4 servings
Ingredients
8 loin lamb chops (about 2 1/2 pounds)
2 to 3 tablespoons red curry paste
1 teaspoon cumin seeds
1 cup plain yogurt
1 cup diced seeded peeled cucumber
3 tablespoons chopped fresh mint
Preparation
Step 1
Prepare barbecue (medium-high heat) or preheat broiler. Brush lamb on all sides with curry paste. Let stand 15 minutes.
Step 2
Toast cumin seeds in small skillet over medium heat 1 minute. Place seeds in resealable plastic bag; coarsely crush with rolling pin. Mix cumin, yogurt, cucumber, and mint in small bowl.
Step 3
Grill or broil lamb chops until charred outside and pink inside, about 3 minutes per side. Serve with cucumber-mint sauce on the side.
