Grilled Lamb Chops with Tomato-Mint Chutney

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Category : Meat

Recipe : Grilled Lamb Chops with Tomato-Mint Chutney

This satisfying main dish combines the coolness of mint with the heat of red pepper.
Make the chutney up to two days ahead and store it, covered, in the refrigerator.

Makes 4 servings

1 tablespoon + 1 teaspoon olive oil
1/2 cup chopped onion
2 garlic cloves, minced
4 small plum tomatoes, chopped
1/2 cup diced yellow bell pepper
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons minced fresh mint leaves
2 tablespoons fresh lime juice
1/8-1/4 teaspoon crushed red pepper flakes
Four 5-ounce trimmed loin lamb chops, 3/4" thick

Place medium nonstick skillet over medium-high heat 30 seconds; heat oil 30
seconds more. Add onion and garlic; cook, stirring frequently, until soft, about 2
minutes. Add tomatoes, bell pepper, salt and black pepper; cook, stirring, until
pepper is tender-crisp, about 3 minutes. Remove from heat.
Transfer vegetable mixture to small bowl. Stir in mint, juice and pepper flakes, to
taste; set chutney aside.
Prepare grill for a medium fire, using direct method (see Cooking Methods) .
Grill chops, turning once, 4-5 minutes (rare), 6-7 minutes (medium) or 8-9
minutes (well-done).
Transfer chops to each of 4 warm plates and spoon 1/2 cup chutney over each
chop before serving.

SERVING (3 OUNCES LAMB, WITH 1/2 CUP CHUTNEY) PROVIDES: 1 Fat, 1
Vegetable, 3 Proteins.

PER SERVING: 245 Calories, 13 g Total Fat, 4 g Saturated Fat, 81 mg Cholesterol, 211
mg Sodium, 5 g Total Carbohydrate, 1 g Dietary Fiber, 26 g Protein, 29 mg Calcium