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Garam Masala Grilled Lamb Chops with Mint Chutney

Garam Masala Grilled Lamb Chops on a serving plater next to a small bowl filled with Mint Chutney
  • Serves:  6
  • Prep Time:  1 hr
  • Cook Time:  15 min

Ingredients

Lamb Chops

  • 2 teaspoons kosher salt
  • 1 tablespoon garam masala
  • 2 garlic cloves, grated
  • 1 tablespoon freshly grated ginger
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon brown sugar
  • 12 1¼-inch thick lamb rib chops (about 2¼ pounds), frenched
  • 6 green onions

Mint Chutney

  • 1 cup mint leaves, chopped
  • ½ cup cilantro leaves, chopped
  • 1 garlic clove, minced
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon Garam masala
  • 1 to 2 Thai or fresno chiles, seeded and finely chopped
  • 1 teaspoon brown sugar
  • 1½ teaspoons kosher salt, plus more to taste
  • 2 tablespoons red wine vinegar
  • ¾ cup extra-virgin olive oil, plus more for greasing

Method

  1. Make the lamb. In a large bowl combine the salt, garam masala, garlic, ginger, olive oil, and brown sugar. Add the lamb to the marinade and turn to coat. Cover and let marinate for 1 hour in the refrigerator.

  2. Preheat the grill on high heat and brush the grates with olive oil. Add green onions and chops to the grill and cook until charred and the internal temperature of the chops reaches 130°F on an instant-read thermometer, 3-4 minutes per side. Transfer the chops to a platter and allow to rest for 5 minutes. Chop the green onions.

  3. Meanwhile, make the chutney. In a small bowl, combine the chopped green onions, mint, cilantro, garlic, ginger, garam masala, chiles, brown sugar, salt, and vinegar. Gradually stir in the olive until just combined. Taste and add more salt as needed.

  4. To serve, drizzle the lamb chops with mint chutney.