The sweet tang of the Apricot-Lime Sauce contrasts with and balances the earthy, hot flavors of the curry-ginger paste. The sauce and paste make a versatile combination that’s equally suited to grilled beef or pork.

 

Yield: 8 servings (serving size: 1 chop)

 

Ingredients:

•  2 1/2 tablespoons curry powder

•  1 1/2 tablespoons minced peeled fresh ginger

•  1 1/2 teaspoons olive oil

•  1/4 teaspoon kosher salt

•  1/8 teaspoon black pepper

•  8 (6-ounce) lamb shoulder chops, trimmed $

•  1/2 cup Apricot-Lime Sauce

 

Preparation:

1.  Prepare grill.

2.  Combine the curry, ginger, oil, salt, and pepper; rub paste evenly over lamb.

3.  Place lamb on grill rack, and cook 4 minutes. Turn lamb; brush with 1/4 cup Apricot-Lime Sauce. Cook for 4 minutes. Turn lamb, and brush with 1/4 cup sauce. Cook 2 minutes, turning once.

4.  Totals include Apricot-Lime Sauce.

 

Chris Schlesinger, Cooking Light

JUNE 2001

 

Source: Cooking Light