Curried Lamb Chops with Raita

• From: American Lamb Board

Ingredients

• 8 lamb loin chops, 1-inch thick, trimmed (about 4 ounces each)

• 1/3 cup lemon juice

• 1/4 cup onion, finely chopped

• 1 Tbs olive oil

• 1/2 tsp curry powder

• 1/2 tsp lemon pepper

• 1/4 tsp cumin, ground

• 1/4 tsp cardamom, ground

• 1/4 tsp ginger, ground

• Raita1 8 oz cup plain, non-fat yogurt

• 1/3 cup cucumber, finely chopped

• 1 Tbs fresh mint, chopped

• 1 small clove garlic, finely chopped

• 1/4 tsp curry powder

• 1 tsp lemon peel, grated (garnish)

Spoon cool, creamy yogurt sauce over curried lamb chops for a refreshing dinner.

Directions

• Lamb ChopsArrange lamb chops in a glass baking dish.
• In bowl, combine lemon juice, onion, oil, curry powder, lemon pepper, cumin, cardamom, and ginger; mix well.
• Pour marinade over lamb; cover and refrigerate. Marinate 6 to 24 hours; turn occasionally.
• Broil 4 inches from heat source, 5 minutes on each side or to desired degree of doneness. Serve with Raita.
• RaitaCombine yogurt, cucumber, mint, garlic, and curry powder; mix well.
• Cover and refrigerate 6 to 24 hours to allow flavors to blend. Garnish with 1 tsp grated lemon peel