Turn On the Grill for Curry Lamb | Fresh Tastes Blog | PBS Food

Turn On the Grill for Curry Lamb

Curry Grilled Lamb Chops

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Lamb can be a bit gamey, which is why it often gets a bum rap, but it’s also tender, juicy and delicious. Like many of the best things in life, the flavor of lamb can be an acquired taste, but it’s also one that becomes crave-worthy over time.

Curry Grilled Lamb Chops

Curry Grilled Lamb Chops

If you’re not a fan of lamb(or even if you are), lamb tends to go well with bold flavors, like this Smoked Pistachio Rack of Lamb or this Cumin Lamb Stir-fry. These simple lamb chops are rubbed in garlic and curry powder, which brings forward the lamb’s mouthwatering umami, while smoothing over its more pungent flavors. Grilling them gives these chops a stunning golden crust, that fills the air with the hunger-inducing aroma of a rich curry.

Curry Grilled Lamb Chops

Curry Grilled Lamb Chops

I served these today with a quick slaw made with red cabbage, green grapes, olive oil, lemon juice and salt, but these would also be great over a bed of saffron rice, along with a cooling mint raita. Curry powder can vary in spiciness, so if you want to make these spicy you can adjust the level of heat by adding cayenne pepper.

Curry Grilled Lamb Chops

Curry Grilled Lamb

Curry Grilled Lamb Chops

Like many of the best things in life, the flavor of lamb can be an acquired taste, but it's also one that becomes crave-worthy over time. (Recipe Credit: Marc Matsumoto of Fresh Tastes.)

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    Ingredients

  • 1 pound lamb chops (about 8 chops)
  • 1 large clove garlic (grated)
  • 1 tablespoon vegetable oil
  • 2 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

    Directions

  1. Rub the lamb chops with the garlic and vegetable oil to coat evenly.
  2. Mix the curry powder, salt, and black pepper in a small bowl to combine evenly.
  3. Sprinkle the curry mixture evenly over every surface of the lamb chops.
  4. Heat a grill or grill pan until hot.
  5. Stack the lamb chops up so that the side with the fat lines up along one side.
  6. Place the stacked lamb chops so that the side with the fat is up against the grill. Hold the chops in place with tongs on the grill until the fat side is browned and crisp.
  7. Once the fat side has browned. Lay the chops flat on one side and let them sear until they have deep brown grill marks.
  8. Flip the lamb chops over and grill until the second side has grill marks. If you like your chops medium rare, you can take them off the grill now, otherwise, flip the chops over once more and continue grilling until they reach your desired doneness.

Yield: Makes 8 lamb chops


Marc Matsumoto is the food blogger behind Fresh TastesMarc Matsumoto is a culinary consultant and recipe repairman who shares his passion for good food through his website norecipes.com. For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures. Marc’s been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network.

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