Grilled Balti Curry Lamb Chops with a Mint, Basil & Goat Cheese Drizzle

Grilled Balti Curry Lamb Chops
with a Mint, Basil & Goat Cheese Drizzle

(recipe serving size – 8 chops)

For the lamb:

1 rack of lamb, sliced into 8 individual chops

2 tb olive oil

1 tb balti curry

2 tsp kosher salt

1 tsp green peppercorns

2 cloves garlic, finely minced

Juice of 1 lemon

Place the lamb chops in a plastic food storage bag or container. Mix the oil, lemon and spices in a small bowl and coat the lamb with it. Marinate the lamb in the refrigerator for 2 hours or overnight.

For the drizzle:

20 basil leaves

12 mint leaves

1/4 cup softened goat cheese

1/4 cup olive oil

1 clove garlic, finely minced

1 tsp honey

1/2 tsp kosher salt

1/4 tsp crushed red pepper flakes

Juice of 1 lemon

Chop the basil and mint leaves and combine the ingredients in a food processor. Process until all of the elements are incorporated. Store in a small jar until ready for use.

For cooking the lamb chops:

Marinated lamb chops

Cooking spray

Heat a grill pan over medium-high heat. Once the pan is hot, coat the pan with a thin layer of cooking spray. Grill the lamb chops for 2 minutes on one side. Turn over and grill for 1 more minute. Remove the lamb chops and allow them to rest for 2-3 minutes.

Bringing it all together:

Mint, basil and goat cheese drizzle

1/4 cup softened goat cheese

Basil for garnish, finely chopped

Mint for garnish, finely chopped

1/2 tsp crushed red pepper flakes for garnish and heat

Place the lamb chops on a serving platter. Pour a little of the drizzle across all of the chops. Place a small amount of goat cheese atop each chop. Add a little more drizzle to each dollop of goat cheese. Sprinkle the basil, mint and crushed red pepper flakes onto the chops and serve while warm.