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Indian-Spiced Lamb Chops with Fresh Mint Sauce

5
Points®
Total Time
31 min
Prep
15 min
Cook
6 min
Serves
4
Difficulty
Easy
tk

Ingredients

Fresh mint leaves

1 cup(s), lightly packed

Cilantro

½ cup(s), lightly packed

Fresh lemon juice

2 Tbsp

Water

1 Tbsp

Serrano chile pepper

1 item(s), seeded and minced

Garlic

1 clove(s), minced

Fresh ginger

1 tsp, grated and peeled

Sugar

1½ tsp

Ground coriander

½ tsp

Ground cumin

½ tsp

Ground ginger

¼ tsp

Table salt

¼ tsp

Black pepper

¼ tsp, freshly ground

Olive oil

1 tsp

Uncooked boneless trimmed lamb chop

16 oz

Instructions

  1. To make sauce, combine mint, cilantro, lemon juice, water, chile, garlic, fresh ginger, and sugar in blender or food processor and puree. Set aside.
  2. To make lamb, stir together coriander, cumin, ground ginger, salt, and black pepper in small bowl. Sprinkle mixture all over lamb, pressing so it adheres.
  3. Heat oil in large skillet over medium-high heat. Add lamb and cook, turning once, until instant-read thermometer inserted into side of chop registers 145°F, about 6 minutes. Serve lamb with sauce.
  4. Per serving: 1 lamb chop and generous 1 tablespoon sauce

Notes

Serve the lamb chops with the first baby potatoes of the season (3 ounces of steamed baby potatoes per serving will up the SmartPoints by 2).

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