Curry-rubbed lamb chops

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5 min


4 servings

* PLUS Grilling Time: 8 minutes


  • 8 lamb chops , each about 1-in. thick
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 2 tsp garlic powder
  • 1 tsp ground ginger
  • 1 tsp curry powder
  • 1 tsp salt
  • 1 tbsp vegetable oil
  • 3/4 cup coarsely chopped fresh mint


  • Lightly oil grill and heat barbecue to medium-high. Trim any excess fat from chops. In a small bowl, stir coriander with cumin, garlic powder, ginger, curry and salt. Stir in oil to make a paste. Brush or rub paste all over chops. Place on barbecue and grill with lid closed until meat gives slight resistance when pressed, 4 to 6 minutes per side for medium-rare. Remove to a large plate and sprinkle with mint. Serve with Minted Yogurt Vegetable Salad (also in the Recipe File).

Nutrition (per serving)

  • Calories
  • 283,
  • Protein
  • 35.9 g,
  • Carbohydrates
  • 2.6 g,
  • Fat
  • 13.7 g,
  • Fibre
  • 0.6 g,
  • Sodium
  • 644 mg.

Make a gourmet Indian barbecue– all you need is a few dry spices and lamb chops.

Make ahead

Coat lamb chops and refrigerate, covered, a few hours or overnight. Or simply mix spices and keep in a sealed jar up to 1 week.