MM: Grilled Lamb Chops with Creamy Cucumber Sauce
---------- Recipe via Meal-Master (tm) v8.05
Title: Grilled Lamb Chops with Creamy Cucumber Sauce
Categories: Indian, Lamb, Bbq
Yield: 1 Servings
2 md Cucumbers, peeled
1/4 Red onion, diced
1/2 ts Kosher salt
3 tb Extra-virgin olive oil
1 ts Minced garlic
2 tb Chopped mint leaves
Juice of 1/2 lime
1 pn Sugar
1 ts Chili powder
1 ts Hot pepper sauce
6 tb Plain yogurt
8 1-inch-thick rib or loin
Lamb chops
Salt and pepper to taste
In this warm weather meal, grilled lamb chops are
adorned with an uncooked sauce that's fresh from the
garden. Cucumbers are blended with red onion, garlic,
mint, and yogurt for an Indian-style raita. The
cucumbers are "cooked" by tossing them with salt,
which draws out excess wter from the vegetable that
would otherwise thin the sauce as it sits. Don't worry
about the amount of salt. Most of it will be purged
along with the draining cucumber slices. Accompany
this lamb with a bulgur salad or fresh sliced
tomatoes, spreckled with basil and beads of olive oil.
A basket of warm Indian flat bread (naan) woould be
perfect to sop up the extra sauce.
Cut the cucumbers in half lengthwise. Scoop out the
seeds with a spoon and cut each cucumber half in small
dice. Toss with the onion and the kosher salt. Set
aside.
Mix 2 T. of the oil with the garlic, mint, lime juice,
sugar, chili powder, hot pepper sauce, and yogurt.
Put the cucumber and onion into a clean towel and
squeeze out as much liquid as possible. Combine with
the yogurt mixture.
Season the lamb chops with salt and pepper and rub
with the remaining olive oil. Grill 4 inches from a
hot fire for 3 to 4 minutes per side for medium rare,
5 to 6 minutes per side for medium.
Divide the sauce among four plates and place 2 lamb
chops in the pool of sauce on each plate.
(Washington Post, 8/23/95)
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