Spiced Lamb Chops With Coconut Rice Mango Salsa Recipes

SPICED LAMB CHOPS WITH COCONUT RICE & MANGO SALSA

Spiced lamb chops with coconut rice & mango salsa image

Tikka masala-spiced lamb pairs beautifully with a sweet, coriander-flecked salsa and coconutty basmati rice

Provided by Katie Marshall

Time 20m

Number Of Ingredients 11

Ingredients

2 tbsp tikka masala paste
4 thin lamb chops (about 100g each)
1 tbsp vegetable oil
half thumb-sized piece ginger , peeled and finely grated
2 garlic cloves , crushed
1 tsp coriander seeds
110g basmati rice , rinsed
400ml can reduced-fat coconut milk
250g pre-chopped mango
½ small pack coriander , roughly chopped
zest and juice 1 lime

Steps:

Rub the tikka masala paste into the lamb chops and set aside on a plate to marinate. Meanwhile, heat the vegetable oil in a medium saucepan over a medium heat. Add the ginger, garlic and coriander seeds, then fry for 1-2 mins until fragrant and the coriander seeds start to pop. Add the basmati rice, coconut milk and a good pinch of salt. Bring to the boil then simmer for 12 mins (or following pack instructions), adding a splash more water if needed.
Meanwhile, put a griddle pan over a high heat. When hot, griddle the chops for 3-4 mins for medium rare, then set aside to rest. Combine the mango with the coriander and lime. Serve the chops with the rice and mango salsa.

Nutrition Facts : Calories 833 calories, Fat 40 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 20 grams sugar, Fiber 5 grams fiber, Protein 49 grams protein, Sodium 0.9 milligram of sodium

GRILLED LAMB CHOPS WITH SPICY MANGO SAUCE

Grilled Lamb Chops with Spicy Mango Sauce image

Categories Blender Lamb Quick & Easy Backyard BBQ Mango Summer Grill/Barbecue Gourmet

Yield Serves 2

Number Of Ingredients 7

Ingredients

1 mango
1 large shallot
1/4 cup fresh lime juice
1 teaspoon sugar, or to taste
1/8 teaspoon cayenne
two 1/2-inch-thick center-cut shoulder lamb chops (about 3/4 pound each)
Garnish: lime wedges and fresh cilantro sprigs

Steps:

Prepare grill.
Peel, pit, and coarsely chop mango. Finely chop shallot. In a blender purée mango and shallot with lime juice, sugar, cayenne, and salt and pepper to taste until smooth. Transfer sauce to a bowl and if too thick whisk in some water, 1 tablespoon at a time. Pat lamb dry and season with salt and pepper. Grill lamb on a lightly oiled rack set 5 to 6 inches over glowing coals about 4 minutes on each side for medium-rare.
Serve chops topped with sauce and garnished with lime wedges and cilantro.

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