Grilled Masala Lamb Chops & Mint Chutney

LAMB CHOPS

This grilled lamb chop recipe is decadent and delicious. It's a great finger food dinner parties. Try it with the mint chutney below and you'll have a dish guests will be raving about.

Makes 8 individual chops | Prep Time: 20-40 min | Cook Time: 8 min

Ingredients:

1 rack of lamb, frenched (750 g, about 8 single chops)
2 tbsp Jaswant's Kitchen Tandoori Masala
1½ tbsp Jaswant's Kitchen Tadka Masala
½ tsp Jaswant's Kitchen Curry Powder
1 tbsp water
2 tbsp vegetable oil
1 tsp white vinegar
1 tsp lemon juice
1 tsp ginger (minced)

Directions:

Preheat the oven on the broil setting.
Wash the rack of lamb under cold running water and pat dry. Cut the rack into individual chops. This should make about eight individual pieces. To save some time, ask your butcher to french and cut the rack for you. Wrap aluminum foil on the bone ends to avoid charring.
Combine all ingredients in a bowl except for lamb chops. Lightly coat a baking sheet with oil. Lightly rub oil on the lamb chops making sure to only coat the meat and not the bone tips. Coat lamb with marinade and set aside for 10-30 minutes.
Cook the chops by placing the baking sheet about 10 inches away from the element. Cook for 4 minutes on each side or to desired doneness. Remove from the oven. Place lamb chops on a plate and cover with tin foil, allowing meat to rest for 5 minutes before serving.

MINT CHUTNEY

Makes about 1 cup | Prep time: 10 min | Cook time: 0 min

Ingredients:

1 cup mint leaves (lightly packed and stems removed)
1 cup cilantro (roughly chopped and lightly packed)
1 tsp salt
2 tsp lemon juice
¼ tsp sugar
1 Serrano chili
1 cup sweet Vidalia onion (roughly chopped)

Directions:

Wash mint and cilantro. Remove the mint leaves from the hard stems and use only the leaves. Coarsely chop cilantro.
Peel and chop onion into large chunks. Remove the stem of the serrano chili.
Begin by blending the onion, salt, lemon juice, sugar and chili in a blender or food processor. Then add the mint leaves and cilantro and continue to blend all the ingredients together to form a fine paste.
If the chutney has a chunky consistency, add 1-2 tablespoons of water and then continue to blend until the chutney is very smooth.

This chutney can also be added to plain yoghurt with a bit more salt to make a mint chutney dip. Can be refrigerated for up to 5 days.