Grilled Spiced Lamb Chops with Cucumber-Mint Sauce

Chef Richard 4 Servings 30 minutes

A cool and creamy Raita-yogurt mixed with fresh mint and cucumber-is the perfect counterpoint to spicy Indian curry-coated lamb. Green curry paste would work, too. Steam basmati rice to go alongside.


  • 8  lamb loin chops (about 2½ pounds total)
  • 2  to 3 tablespoons red curry paste
  • 1  teaspoon cumin seeds
  • 1  cup plain yogurt
  • 1  cup diced seeded peeled cucumber
  • 3  tablespoons chopped fresh mint


  • Prepare barbecue (medium-high heat) or preheat broiler. Brush lamb on all sides with curry paste. Let stand 15 minutes.
  • Toast cumin seeds in small skillet over medium heat 1 minute. Place seeds in resealable plastic bag; crush coarsely with rolling pin. Mix cumin, yogurt, cucumber, and mint in small bowl.
  • Grill or broil lamb chops until charred outside and pink inside, about 3 minutes per side. Serve with cucumber-mint sauce on the side.