Spiced Lamb Chops with Mint-Mango Sauce

By Katherine

Last week, I found myself with an overabundance of fresh mint, and I wanted to find a way to incorporate it into a main course for dinner. After browsing the internet, I settled on this recipe from Epicurious for Spiced Lamb Chops with Mint-Mango Sauce.  I made the recipe as written, except that I used lamb rib chops instead of loin chops, since that's all my market had. I used 6 rib chops and otherwise cut the recipe in half, but I had extra sauce and spice rub, so I probably could have reduced the recipe further.  Sean and I managed to eat all 6 chops -- I'd call it a generous two servings -- but I'm sure larger loin chops would stretch further.  The recipe is quite simple and comes together quickly.  

First, you make the mint-mango sauce by blending chopped mango, mint, scallions, serrano pepper, and lime juice in a food processor.  This sauce was delicious and I think would be great with chicken or fish as well.   I reserved a bit of the chopped mango and added it to the sauce after blending, to give it a chunkier texture, as suggested in some of the comments on Epicurious. 

Mint-mango sauce, ready to go

Mint-mango sauce, ready to go

Next, you make a spice rub by combining cumin, coriander, salt, cinnamon, turmeric, cayenne, cardamom, and cloves in a shallow bowl.  Then you brush the chops with olive oil and chopped garlic and press them into the spice rub on both sides. 

Spice-rubbed lamb chops, pre-grilling

Spice-rubbed lamb chops, pre-grilling

The next step is to throw the chops on the grill and cooked to desired doneness.  If you're using smaller rib chops, keep an eye on them because they'll cook quickly.  Ours were a little overdone, but they were still delicious. 

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I served them with plenty of the sauce, roasted potatoes, and spinach salad (not pictured). I think it would also be great with cous cous, if you've got that in your pantry.  

Bon appetit!

Bon appetit!