Grilled Lamb Chops With Curry Apple Raisin Chutney Recipes

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GRILLED RED CURRY LAMB CHOPS



Grilled Red Curry Lamb Chops image

Red curry paste, available in a can or a jar, is a great ingredient because it's loaded with so many ingredients in itself. I love this pantry powerhouse because it packs a punch!

Provided by Katie Lee Biegel

Categories     main-dish

Time 1h55m

Yield 4 servings

Number Of Ingredients 18

3 tablespoons red curry paste
1/2 cup coconut milk
Juice and zest of 1 lime, plus lime wedges for serving
12 lamb loin chops
Kosher salt and freshly ground black pepper
Flaky sea salt, for serving
Fresh cilantro leaves, for serving
Extra-virgin olive oil, for drizzling
Arugula, Fennel and Citrus Salad, recipe follows
4 cups loosely packed arugula
3 tablespoons chopped, toasted walnuts
1 orange, peel cut away from the flesh and the segments cut free from their membranes, plus the juice squeezed from the hull
Seeds from 1 pomegranate
1/2 red onion, thinly sliced
1 fennel bulb, thinly sliced, plus 1 tablespoon chopped fronds for garnish
1 tablespoon Dijon mustard
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • In a large bowl, whisk the curry paste, coconut milk, lime juice and zest. Add the lamb chops to the marinade and toss to coat. Cover and refrigerate for 1 hour. Bring to room temperature for 20 minutes, then remove the lamb from the marinade and pat dry with a paper towel. Generously sprinkle on each side with the kosher salt and pepper.
  • Preheat an outdoor grill or grill pan to medium-high.
  • Grill the lamb chops until slightly charred on one side, 3 to 4 minutes. Flip and cook for 2 to 3 minutes more for medium doneness. Remove to a platter. Sprinkle with flaky sea salt. Garnish with the lime wedges and cilantro leaves. Drizzle with olive oil and serve with the Salad.
  • Toss the arugula, walnuts, orange segments, pomegranate seeds, red onion, sliced fennel and half the fennel fronds together in a large bowl.
  • Whisk together the reserved orange juice and Dijon mustard in a small bowl. Stream in the oil and whisk until combined. Season with salt and pepper.
  • Drizzle the salad with the dressing and season with salt. Garnish with the remaining fennel fronds and serve immediately.

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