Habesha Lamb Chops

Habesha Lamb Chops
Habesha Lamb Chops

Dishes from Macy's Culinary Council

Habesha Lamb Chops

One of the best things about cooking with lamb is that it is capable of taking on and complementing a variety of flavors. The chutney that tops this grilled lamb pairs with the meat perfectly, while the whole milk yogurt marinade adds a delectable texture to the entrée. 

4
Servings
111
Calories Per Serving
Deliver Ingredients

Notes

Recipe compliments of Marcus Samuelsson

Ingredients

Chutney

  • 2 Granny Smith apples
  • 2 ripe mangoes, pitted, peeled, and cut into cubes
  • 1/2 cup mango juice
  • 1/2 cup apple juice
  • 2 garlic cloves, chopped
  • 1 teaspoon minced peeled fresh ginger
  • 1 1/2 teaspoons minced serrano chiles, with seeds
  • 2 teaspoons mustard seeds
  • Juice of 2 limes
  • 2 tablespoons chopped fresh mint

For the lambs

  • 1 cup plain whole-milk yogurt
  • 1 1/2 tablespoons fresh lime juice
  • 2 tablespoons chopped fresh mint
  • 1 1/2 teaspoons garam masala
  • 8 T-bone loin lamb chops, each about 1 inch thick
  • Vegetable oil spray
  • Kosher salt and freshly ground black pepper

Directions

Chutney

Peel, core, and cut one of the apples into cubes. Put it into a medium saucepan with the mangoes, mango juice, apple juice, garlic, ginger, serrano chiles, and mustard seeds. Season to taste with salt and pepper. Bring to a simmer and cook over low heat until the mango breaks down but still has a little texture, about 1 hour. In the last 10 minutes of cooking, peel the second apple and grate it into the chutney. Remove from the heat and stir in the lime juice and mint. 

For the lambs

Preheat a gas grill to medium-high.

Whisk the yogurt, lime juice, mint, and garam masala together in a large bowl. Add the lamb chops and turn to coat them with the yogurt marinade. Let stand at room temperature for 15 minutes.

Spray the grill rack with vegetable oil spray. Remove the lamb chops from the yogurt mixture and season generously with salt and pepper. Grill the lamb to desired doneness, about 5 minutes per side of medium-rare.

Place 2 lamb chops on each plate and serve with the chutney. 

Nutritional Facts

Total Fat
4g
6%
Sugar
9g
10%
Saturated Fat
2g
8%
Cholesterol
14mg
5%
Carbohydrate, by difference
12g
9%
Protein
8g
17%
Vitamin A, RAE
2µg
0%
Vitamin C, total ascorbic acid
7mg
9%
Calcium, Ca
95mg
10%
Choline, total
17mg
4%
Folate, total
4µg
1%
Magnesium, Mg
16mg
5%
Niacin
1mg
7%
Phosphorus, P
104mg
15%
Selenium, Se
9µg
16%
Sodium, Na
76mg
5%
Water
97g
4%
Zinc, Zn
1mg
13%

Lamb Chop Shopping Tip

Look for meat that is bright red. Red meat turns paler as the hemoglobin within releases oxygen – a sign that the meat has been sitting too long at the butcher's counter.

Lamb Chop Cooking Tip

When browning meat, resist the urge to move the meat – you must allow a flavorful crust to form over high heat. Once it has formed, the meat should slide freely with the shake of a pan.

Lamb Chop Wine Pairing

Most red wines, especially cabernet sauvignon, but also including cabernet franc, mourvèdre, Rhône blends, zinfandel, petite sirah, nebbiolo, nero d'avola, primitivo, barbera, and sangiovese.