Curry- and Ginger-Rubbed Lamb Chops with Apricot-Lime Sauce

My guests found these lambchops so delicious, they went back for more and nibbled the bones clean. Time to get out that grill.

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

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   

 

Preparation

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

Preparation of chops

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.