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


Curry Week here on the blog comes to an end today, and I must say I have had the best time celebrating my love for the flavors of Indian cuisine and sharing my curry uses with you. I hope these recipes have inspired you to go out and purchase some of these spices, or at least find an Indian restaurant to sample some of the culture’s delicious dishes. Whether you execute these specific recipes from my blog or decide to create your own, having fun with expanding your repertoire in the kitchen is always the name of the game. And using curry is a tasty and exciting way of doing just that!

This last recipe I’ll be sharing with you in celebration of Indian cuisine and its unparalleled use of flavors involves one of my favorite proteins of all time — lamb.

Lamb is a meat that I can’t keep myself from ordering whenever I’m at a restaurant and come across it on the menu. With its taste being so distinct, I am forever intrigued by the many different ways in which the protein is seasoned and prepared.

Since encountering lamb for the first time in a gyro years ago, I’ve made it a point to consume as much of it as I can in as many forms possible. I’ve braised lamb leg and grilled shoulder and loin chops, cut up lamb leg for kebabs, slow-cooked shanks and used braised loin chops to be served over risotto. I’ve stuffed ground lamb in mushrooms and made burgers from it. But my favorite way of eating lamb is in the style of the recipe I share with you today.

To cap off Curry Week, I give you this recipe for Grilled Balti Curry Lamb Chops with a Mint, Basil & Goat Cheese Drizzle. The royal treatment is given to the rack of lamb that is cut into individual chops and dressed in the most flavorful and decorative way. From the marinade to the final touch of flavor drizzled across every chop, the end result is nothing short of a party on your plate that is sure to find its way into your tummy within seconds of putting the dish together.

Try out this recipe! And thank you again for celebrating Indian cuisine with me during Curry Week here on the blog! Until the next recipe, happy eating!!

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.



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