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Habesha Lamb Chops


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. 


Recipe compliments of Marcus Samuelsson



  • 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 Teaspoon 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 Tablespoon fresh lime juice
  • 2 Tablespoons chopped fresh mint
  • 1 1/2 Teaspoon garam masala
  • 8 T-bone loin lamb chops, each about 1 inch thick
  • Vegetable oil spray
  • Kosher salt and freshly ground black pepper



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.