Name: Marinated Lamb Chops with Mango Chutney and Basmati-Pistachio Pilaf
Prep time: 45 min
Cook time: 2 h 8 min
Total time: 2 h 53 min
Yield: 4 to 8 servings
Ingredients: 1 cup/240 milliliters plain Greek yogurt, whole milk or 2%; ¼ cup/6 grams chopped fresh mint leaves and tender stems; ¼ cup/6 grams chopped fresh cilantro leaves and tender stems; 2 tablespoons vegetable oil; 2 tablespoons fresh lime juice; 1 tablespoon peeled, minced fresh ginger; 3 garlic cloves, minced; 1 teaspoon garam masala; 1 teaspoon curry powder, preferably hot; ¾ teaspoon kosher salt; ¼ teaspoon ground black pepper; 8 large rib or loin lamb chops, each about 1 inch thick; ¼ cup/85 grams apricot preserves, stirred; 1 tablespoon chopped fresh mint leaves; 1 tablespoon chopped fresh cilantro leaves; 1 tablespoon fresh lime juice; ½ teaspoon white wine vinegar; 2 teaspoons peeled, minced fresh ginger; 2 to 3 teaspoons seeded and minced jalapeño chile pepper (½ medium); 1 large ripe mango, cut into small dice; ⅛ teaspoon kosher salt; ⅛ teaspoon ground black pepper; 1 cup/195 grams basmati rice; 2 tablespoons vegetable oil; 1 cup/120 grams chopped yellow onion; 3 garlic cloves, minced; ¾ teaspoon garam masala; 2 cups/480 milliliters low-sodium chicken broth; ¾ teaspoon kosher salt; ⅔ cup/100 grams golden raisins

Ingredients

Marinade

Chutney

Pilaf

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fine-mesh strainer

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Instructions

In a large bowl whisk the marinade ingredients. Pat the lamb chops dry, add to the marinade, and turn to coat. Let marinate at room temperature for 1 hour, or cover and refrigerate for 2 hours for the best results. (The chops can be marinated in the refrigerator for up to 1 day. Bring to room temperature 15 to 30 minutes before grilling.)
In a medium bowl mix the preserves, mint, cilantro, lime juice, vinegar, ginger, and jalapeño. Add the mango, salt, and pepper and toss gently to combine. Cover and refrigerate until ready to serve.
Prepare the grill for direct cooking over medium heat (350° to 450°F) .
Prepare the grill for cooking over medium heat (400°F) .
Put the rice in a fine-mesh strainer and rinse under cold water until the water runs clear. Let the rice drain for 5 to 10 minutes. In a medium saucepan over medium-high heat on the stove, warm the vegetable oil. Add the onion and cook until light golden and tender, about 5 minutes, stirring frequently. Add the garlic and garam masala and stir for 30 seconds. Add the rice and stir for 1 minute. Add the broth and salt and bring to a boil. Reduce the heat to low, cover, and simmer until the rice is just tender and the liquid is absorbed, 10 to 12 minutes. Remove the saucepan from the heat. Stir in the raisins, and pistachios. Cover and let stand while grilling the lamb chops.
Brush the cooking grates clean. Remove the lamb chops from the bowl, allowing as much marinade as possible to cling to the chops. Spray the chops with oil. Grill the chops over direct medium heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice. Remove from the grill.
Brush the cooking grates clean. Remove the lamb chops from the bowl, allowing as much marinade as possible to cling to the chops. Spray the chops with oil. Grill the chops over medium heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice. Remove from the grill.
Divide the lamb chops, rice, and mango chutney among serving plates. Top with the mint, if using, and serve warm.

Marinade

Chutney

Pilaf

Special Equipment

fine-mesh strainer

Take your grill anywhere

Fire up your grill

Download the app

In a large bowl whisk the marinade ingredients. Pat the lamb chops dry, add to the marinade, and turn to coat. Let marinate at room temperature for 1 hour, or cover and refrigerate for 2 hours for the best results. (The chops can be marinated in the refrigerator for up to 1 day. Bring to room temperature 15 to 30 minutes before grilling.)
In a medium bowl mix the preserves, mint, cilantro, lime juice, vinegar, ginger, and jalapeño. Add the mango, salt, and pepper and toss gently to combine. Cover and refrigerate until ready to serve.
Prepare the grill for direct cooking over medium heat (350° to 450°F) .
Prepare the grill for cooking over medium heat (400°F) .
Put the rice in a fine-mesh strainer and rinse under cold water until the water runs clear. Let the rice drain for 5 to 10 minutes. In a medium saucepan over medium-high heat on the stove, warm the vegetable oil. Add the onion and cook until light golden and tender, about 5 minutes, stirring frequently. Add the garlic and garam masala and stir for 30 seconds. Add the rice and stir for 1 minute. Add the broth and salt and bring to a boil. Reduce the heat to low, cover, and simmer until the rice is just tender and the liquid is absorbed, 10 to 12 minutes. Remove the saucepan from the heat. Stir in the raisins, and pistachios. Cover and let stand while grilling the lamb chops.
Brush the cooking grates clean. Remove the lamb chops from the bowl, allowing as much marinade as possible to cling to the chops. Spray the chops with oil. Grill the chops over direct medium heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice. Remove from the grill.
Brush the cooking grates clean. Remove the lamb chops from the bowl, allowing as much marinade as possible to cling to the chops. Spray the chops with oil. Grill the chops over medium heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice. Remove from the grill.
Divide the lamb chops, rice, and mango chutney among serving plates. Top with the mint, if using, and serve warm.

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