There's no oil in this easy main course and, if you'd like to make it even healthier, low-fat or nonfat yogurt can be used instead of the whole-milk variety. Round out the meal with dal (Indian-style lentils) or some sautéed spinach. The yogurt marinade is also great for chicken.
Ginger preserves can be found at some supermarkets and specialty foods stores. If its unavailable, simply substitute apricot or peach jam mixed with grated fresh ginger to taste. The garam masala spice blend (often a mix of black pepper, cardamom, cinnamon, cloves, coriander, cumin, dried chiles, fennel, mace, and nutmeg) is sold in the spice section at many supermarkets.
Recipe information
Total Time
30 minutes
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Whisk plain yogurt, 2 tablespoons chopped mint, and garam masala in medium bowl to blend. Add lamb chops and turn to coat with yogurt mixture. Let stand at room temperature 15 minutes.
Step 2
Meanwhile, combine mango cubes, ginger preserves, lime juice, serrano chiles, and remaining 2 tablespoons mint in small bowl. Season mango chutney to taste with salt and pepper.
Step 3
Remove lamb chops from yogurt mixture; sprinkle generously with salt and pepper. Grill lamb to desired doneness about 5 minutes per side for medium-rare. Place 2 lamb chops on each of 4 plates; serve with mango chutney.
