Yogurt-Marinated Lamb Chops With Mango Chutney

配料

Chutney

•1 cup white vinegar

•¾ cup sugar

•1 ripe but firm mango, diced

•½ tsp red pepper flakes

•1 tsp ground cinnamon

•½ tsp ground cumin

•½ tsp ground black pepper

•¼ tsp ground cloves

•½ tsp paprika

Lamb Marinade

•⅓ cup white or apple cider vinegar

•1 Tbsp lemon juice (optional, for tenderness)

•1 tsp garlic powder (or 3 cloves minced)

•1 tsp ginger powder (or 1-inch fresh ginger, grated)

•1 tsp salt

•12 lamb rib chops

Spice Blend

•1 tsp red pepper flakes

•1 tsp ground coriander

•1 tsp ground cumin

•½ tsp salt

Other

•¼ cup vegetable oil

•1 cup plain Greek yogurt

•1 Tbsp garam masala

•Vegetable oil (for grill)

•Melted butter (for brushing)

•Fresh mint leaves (for serving)

步骤

Instructions

1.Make the chutney: In a saucepan, combine vinegar, sugar, mango, red pepper flakes, cinnamon, cumin, black pepper, cloves, and paprika. Bring to a boil, then simmer for about 10 minutes until thickened. Let cool.

2.Marinate the lamb: In a bowl, mix vinegar, lemon juice, garlic powder, ginger powder, and salt. Add lamb chops, coat well, and let sit for at least 20 minutes (or refrigerate up to 12 hours).

3.Prepare the spice blend: In a small bowl, mix red pepper flakes, coriander, cumin, and salt.

4.Make the marinade: Heat vegetable oil in a pan until warm (but not smoking). Let cool slightly, then mix with yogurt, garam masala, and the prepared spice blend. Coat lamb chops with the yogurt mixture and let sit for 10 minutes.

5.Cook the lamb: Heat a grill or skillet over medium-high heat. Lightly oil the surface and grill lamb chops for about 3–4 minutes per side for medium-rare, brushing with melted butter occasionally.

6.Serve: Let lamb rest for a few minutes, then serve with mango chutney and fresh mint.