Indian-Spiced Lamb Chops with Fresh Mint Sauce
Fresh mint leaves
1 cup(s), lightly packed
½ cup(s), lightly packed
Fresh lemon juice
1 item(s), seeded and minced
1 medium clove(s), minced
1 tsp, grated and peeled
¼ tsp, freshly ground
Uncooked boneless trimmed lamb chop
- To make sauce, combine mint, cilantro, lemon juice, water, chile, garlic, fresh ginger, and sugar in blender or food processor and puree. Set aside.
- 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.
- 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.
- Per serving: 1 lamb chop and generous 1 tablespoon sauce