spiced lamb chops with mint-mango sauce
 
  mintmango sauce
2   1pound ripe mangoes, peeled, seeded
2 cup  fresh mint leaves
4   green onions, cut into 1-inch pieces
2 Tbsp  fresh lime juice
2   serrano chiles, halved, seeded
 
  lamb chops
1-1/2 Tbsp  ground cumin
1-1/2 Tbsp  ground coriander
1 Tbsp  coarse kosher salt
1-1/2 tsp  ground cinnamon
1 tsp  turmeric
1/2 tsp  cayenne pepper
1/2 tsp  ground cardamom
1/8 tsp  ground cloves
1/4 cup  olive oil
2   garlic cloves, chopped
16   1inchthick lamb loin chops
  fresh mint sprigs
 
for mint-mango sauce: 
blend all ingredients in processor until smooth. transfer to small 
bowl. season with salt. cover and chill. (can be made 1 day ahead.) 
 
for lamb chops: 
prepare barbecue (medium-high heat). whisk first 8 ingredients in small 
bowl. mix oil and garlic in another bowl. brush chops on both sides 
with oil mixture, then press chops into spice mixture to coat both 
sides. grill chops to desired doneness, about 4 minutes per side for 
medium-rare. transfer to platter. garnish with mint sprigs. serve warm 
or at room temperature with sauce. 
 
makes 16 servings as part of buffet. 
 
 
 
 
 
 
(ID: 73277) Mirror: rec.food.recipes: Tue, Sep 27, 2005


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