Grilled Lamb Chops with Curry, Apple and Raisin Sauce

Personally, I have never been a lamb eater. However, this recipe for grilled lamb chops is superb. The lamb is succulent and the sauce is such a flavor combination you will want to make this frequently. This is a recipe for those people who don't even like lamb -- as it made a true convert out of me. It is a great sauce for beef and poultry as well, with a definite East Indian flavor.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 35 mins
• Calories: 500 Calories

Ingredients

• ¼ cup butter
• 1 cup applesauce
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 tablespoon ground cumin
• 1 clove garlic, crushed
• 1 teaspoon seasoned salt
• 2 teaspoons salt, or to taste
• 3 cups chopped onion
• ⅔ cup golden raisins
• 1 tablespoon ground coriander
• 2 teaspoons white pepper
• 2 tablespoons curry powder, or to taste
• ½ lemon (including peel), seeded and finely chopped
• 3 cups apples - peeled, cored, and chopped
• ⅔ cup dark raisins
• 1 tablespoon water, if needed (Optional)
• 6 (4 ounce) lamb chops

Recipe Instructions

Step 1

In a saucepan over medium heat, melt the butter with olive oil, and cook the onions and garlic until the onion is translucent, about 8 minutes. Stir in curry powder, coriander, cumin, salt, white pepper, thyme, lemon, apples, applesauce, dark raisins, and golden raisins until thoroughly combined. Bring the mixture to a boil, turn down the heat to a simmer, cover, and simmer the sauce until it has the consistency of applesauce and the raisins are plump and starting to break apart, about 1 hour. Mix in a tablespoon of water if sauce starts to become too thick.

Step 2

Preheat an outdoor grill for medium heat, and lightly oil the grate. Sprinkle the lamb chops with seasoned salt.

Step 3

Grill on the preheated grate until the chops are well-browned, cooked to your desired color of pink inside, and show grill marks, 3 to 5 minutes per side for medium-rare. An instant-read thermometer inserted into the center of a chop, not touching bone, should read about 145 degrees C (65 degrees C). Serve the lamb chops with the sauce on the side.