Persian Lime Curry Lamb Chops with Mint Yogurt
Persian Lime Curry Lamb Chops with Mint Yogurt
Persian Lime Curry Lamb Chops with Mint Yogurt
By Micah Siva
4 to 6
Lamb has a reputation for being intimidating, but rib chops are one of the most forgiving cuts you can throw on a grill. The real secret to restaurant-worthy results? A bold marinade and a little patience. Here, dried Persian black lime — earthy, tangy, and deeply citrusy — does the heavy lifting, cutting right through lamb's rich, gamey character. Shallots, ginger, and fenugreek round out the edges, while a cool mint yogurt brings everything into balance. This is weeknight-simple with dinner-party payoff.
Ingredients
- 2 lbs lamb rib chops (approximately 8-12 rib chops)
- 4 tablespoons extra virgin olive oil
- 4 teaspoons Oaktown Spice Shop Persian Lime Curry Rub
- 1 teaspoon flake salt
Mint Yogurt
- 1 cup plain full fat Greek yogurt
- ¼ cup finely chopped fresh mint
- ½ teaspoon lime zest
- 1 tablespoon lime juice
- 1 teaspoon Oaktown Spice Shop Persian Lime Curry Rub
- ¼ teaspoon flake salt
Cilantro Cucumber Relish
- 1 large English cucumber, diced
- 1 shallot, thinly sliced
- 1 clove garlic, minced
- 2 tablespoons lime juice
- 1 tablespoon extra virgin olive oil
- ½ teaspoon flake salt
- 1/3 cup roughly chopped fresh cilantro
Directions
Marinate the lamb:
- Add the lamb chops to a shallow baking dish. Combine the olive oil, Persian Lime Curry Rub, and salt. Pour over the lamb and leave to marinate for at least 1 hour, or up to 3 hours.
Make the yogurt:
- In a medium bowl, combine the yogurt, mint, lime zest, lime juice, Persian Lime Curry Rub, and salt. Set aside.
Make the cucumber relish:
- In a large bowl, combine the cucumbers, shallot, minced garlic, lime juice, olive oil, and salt. Mix to combine. Add cilantro before serving.
Make the lamb:
- Take the lamb out of the fridge 30 minutes prior to cooking.
- Heat a large cast-iron skillet or grill pan over high heat.
- Transfer the lamb chops, careful not to crowd the pan, and place in the skillet. Reduce the heat to medium.
- Cook for 2 to 4 minutes on each side, depending on thickness, until the internal temperature reaches 145F for medium doneness.
- Remove the lamb from the skillet and let rest for 3 to 5 minutes.
- Serve the lamb on top of the yogurt, and spoon the cucumber mixture overtop.
This sounds so good – I can almost smell it cooking! Now I can use the black lime I bought from you 2 years ago when I was over from England. Thanks for the regular emails!