Curry-Ginger Lamb Chops with Apricot-Lime Sauce for Easter - The Springtime Grilling Series

Easter is coming on April 17th, and it's a beautiful time to gather with family and friends. The Springtime Grilling Series is back with some classic and new recipes to prepare a festive meal on your grill, beginning with Curry-Ginger Lamb Chops with Apricot-Lime Sauce. Lamb is a traditional favorite of Easter and other holidays, and this fantastic, Indian-inspired rub and sauce brings an international twist to this Easter favorite.

The sauce and paste make a versatile combination equally suited to grilled beef or pork. The sweet tang of the apricot-lime sauce balances the earthy, hot flavors of the curry-ginger paste. The rub is excellent by itself but combined with the sauce, everyone will be gnawing every last bite from the bone. Invite your friends and family, fire up the grill, and celebrate this wonderful day with great food.

Serves: 4-6

Curry-Ginger Lamb Chops with Apricot-Lime Sauce for Easter Ingredients

Leg of Lamb

  • 8 (6-ounce) lamb shoulder chops, trimmed
  • 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
  • 1/2 cup Apricot-Lime Sauce

Apricot-Lime Sauce

  • 2/3 cup apricot preserves
  • 1/2 cup fresh lime juice (about 2 limes)
  • 1/3 cup golden raisins
  • 1/3 cup chopped fresh mint
  • 1/4 cup balsamic vinegar
  • 1/4 cup ketchup $
  • 1/4 cup Worcestershire sauce
  • 1 tablespoon hot sauce
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Curry-Ginger Lamb Chops with Apricot-Lime Sauce for Easter Directions

  1. Prepare grill.
  2. Combine the curry, ginger, oil, salt, and pepper; rub paste evenly over the lamb.
  3. Place lamb on grill rack, and cook for 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 for 2 minutes, turning once.

Apricot-Lime Sauce

  1. Melt the preserves in a saucepan over medium-low heat.
  2. Stir in the remaining ingredients.
  3. Remove from heat.

Taken from myrecipes.com  https://www.myrecipes.com/recipe/curry-ginger-rubbed-lamb-chops-with-apricot-lime-sauce