Idaho is finally warming up, and this weekend appears to be setting itself up nicely for a grilling session. Here’s what I would recommend:

Spiced Lamb Chops with Mint-Mango Salsa

This recipe comes from epicurious, where it was highly recommended. The spice rub alone would make for a fabulous lamb chop, but adding the cool texture of a mint-mango salsa balances the dish perfectly.

Mint-Mango Salsa

  • 1 1-pound ripe mango, peeled, seeded
  • 1 cup fresh mint leaves
  • 2 green onions, cut into 1-inch pieces
  • 1 tablespoon fresh lime juice
  • 2 serrano chiles, halved, seeded

Blend all ingredients in a food processor. Add salt to taste. Cover and chill until you are ready to serve lamb.

Lamb Chops

  • 3/4 tablespoon ground cumin
  • 3/4 tablespoon ground coriander
  • 1/2 tablespoon coarse kosher salt
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground cardamom
  • pinch of ground cloves
  • 1/8 cup olive oil
  • 1 garlic clove, minced
  • 8 1-inch-thick lamb loin chops
  • Fresh mint sprigs

Heat your grill. In a small bowl, mix together cumin, coriander, salt, cinnamon, turmeric, cayenne, cardamom and cloves.

In a separate small bowl, mix together olive oil and garlic. Brush oil mixture onto loin chops.

Press chops into spice rub, coating each side.

Grill chops, about four to five minutes per side, or until they reach desired internal temperature.

Serve with mint-mango salsa and garnish with mint sprigs.

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