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Marinated Lamb Chops with Mango Chutney and Basmati-Pistachio Pilaf

Jamie Purviance

Fuel Type:

  • People

    Serves 4 to 8

  • Prep Time

    45 mins

  • Marinating Time

    1 to 2 h

  • Grilling Time

    6 to 8 mins

Ingredients
Instructions

the Ingredients

20151023095351 Row Redmeat 35

Marinade

  • Completed step 1 cup plain Greek yogurt, whole milk or 2%
  • Completed step ¼ cup chopped fresh mint leaves and tender stems
  • Completed step ¼ cup chopped fresh cilantro leaves and tender stems
  • Completed step 2 tablespoons vegetable oil
  • Completed step 2 tablespoons fresh lime juice
  • Completed step 1 tablespoon peeled, minced fresh ginger
  • Completed step 3 garlic cloves, minced
  • Completed step 1 teaspoon garam masala
  • Completed step 1 teaspoon curry powder, preferably hot
  • Completed step ¾ teaspoon kosher salt
  • Completed step ¼ teaspoon ground black pepper
 
  • Completed step 8 large rib or loin lamb chops, each about 1 inch thick

Chutney

  • Completed step ¼ cup apricot preserves, stirred
  • Completed step 1 tablespoon chopped fresh mint leaves
  • Completed step 1 tablespoon chopped fresh cilantro leaves
  • Completed step 1 tablespoon fresh lime juice
  • Completed step ½ teaspoon white wine vinegar
  • Completed step 2 teaspoons peeled, minced fresh ginger
  • Completed step 2 to 3 teaspoons seeded and minced jalapeño chile pepper (½ medium)
  • Completed step 1 large ripe mango, cut into small dice
  • Completed step ⅛ teaspoon kosher salt
  • Completed step ⅛ teaspoon ground black pepper

Pilaf

  • Completed step 1 cup basmati rice
  • Completed step 2 tablespoons vegetable oil
  • Completed step 1 cup chopped yellow onion
  • Completed step 3 garlic cloves, minced
  • Completed step ¾ teaspoon garam masala
  • Completed step 2 cups low-sodium chicken broth
  • Completed step ¾ teaspoon kosher salt
  • Completed step ⅔ cup golden raisins
  • Completed step ½ cup shelled, unsalted pistachios, coarsely chopped
  • Completed step Olive oil cooking spray
  • Completed step ¼ cup chopped fresh mint leaves (optional)

Special Equipment

  • fine-mesh strainer

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • In a large bowl whisk the marinade ingredients. Pat the lamb chops dry, add to the marinade, and turn to coat. Let marinate at room temperature for 1 hour, or cover and refrigerate for 2 hours for the best results. (The chops can be marinated in the refrigerator for up to 1 day. Bring to room temperature 15 to 30 minutes before grilling.)

    Related Grill Skills

    Mincing Ginger
    Mincing Garlic
  • In a medium bowl mix the preserves, mint, cilantro, lime juice, vinegar, ginger, and jalapeño. Add the mango, salt, and pepper and toss gently to combine. Cover and refrigerate until ready to serve. 

    Related Grill Skills

    Mincing Ginger
    Cutting a Mango
  • Prepare the grill for direct cooking over medium heat (350° to 450°F).
    Prepare the grill for cooking over medium heat (400°F).
  • Put the rice in a fine-mesh strainer and rinse under cold water until the water runs clear. Let the rice drain for 5 to 10 minutes. In a medium saucepan over medium-high heat on the stove, warm the vegetable oil. Add the onion and cook until light golden and tender, about 5 minutes, stirring frequently. Add the garlic and garam masala and stir for 30 seconds. Add the rice and stir for 1 minute. Add the broth and salt and bring to a boil. Reduce the heat to low, cover, and simmer until the rice is just tender and the liquid is absorbed, 10 to 12 minutes. Remove the saucepan from the heat. Stir in the raisins, and pistachios. Cover and let stand while grilling the lamb chops. 

    Related Grill Skills

    Chopping an Onion
    Mincing Garlic
  • Brush the cooking grates clean. Remove the lamb chops from the bowl, allowing as much marinade as possible to cling to the chops. Spray the chops with oil. Grill the chops over direct medium heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice. Remove from the grill.
    Brush the cooking grates clean. Remove the lamb chops from the bowl, allowing as much marinade as possible to cling to the chops. Spray the chops with oil. Grill the chops over medium heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice. Remove from the grill.
  • Divide the lamb chops, rice, and mango chutney among serving plates. Top with the mint, if using, and serve warm. 

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