Curry Powder Dusted Lamb Rib Chops
I was able to grab these lamb rib chops at my local grocery store for a really good price (think 25% off), and I was quickly able to utilize what my pantry had to offer and make a delicious dry rub. It is a great tasting dish and you don’t have to trim the fat like I did if you like more marbling on your lamb chops. It is a unique flavor and I haven’t seen much lamb chops flavored with dry rub and thrown onto a grill. I hope you will like it as much as I do.
- Lamb Rib Chops... 3 ribs per serving
- Curry Powder... 1.5 TBS
- Garam Masala... 0.25 TSP
- Coriander Seeds... 0.25 TSP
- Garlic Powder... 1 TSP
- Cayenne Powder... 0.25 TSP (can be changed to adjust heat level)
- Salt... to taste
- Pepper... to taste
- Chopped Mint... to decorate when plating
- Extra Virgin Olive OIl Spray (or any non-stick spray)
1Turn on the George Foreman Grill (or any electric grill) to make sure it’s searing hot when placing the lamb rib chops
2Prep the lamb rib chops by separating the meat into individual rib (if necessary) and trim the extra fat to your personal preference… about 5 min
3Salt and pepper the chops first, then in a separate bowl, mix all the spices together to make a dry rub.
4Place the lamb chops in the dry rub and make sure that all sides are well covered but not too thick, shake off the excess dry rub if necessary.
5Spray the non-stick spray onto George Foreman Grill (or any double-sided electric indoor grill)
6Finally, place the curry powder dusted lamb rib chops on the grill for 1 minute, then flip the chops and rotate them a bit to create attractive grill marks. Leave them on the grill for another minute then serve.
7Arrange the chops to create a vertical stature. Sprinkle chopped mint for decoration when plating.
Member recipes are not tested by the Chowhound editorial team .
© CBS Interactive. All Rights Reserved