Persian Lime Curry Lamb Chops with Mint Yogurt
Persian Lime Curry Lamb Chops with Mint Yogurt
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By Micah Siva
Rated 5.0 stars by 1 users
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.
2 lbs lamb rib chops (approximately 8-12 rib chops)
4 teaspoons Oaktown Spice Shop Persian Lime Curry Rub
1 teaspoon flake salt
1 cup plain full fat Greek yogurt
1 teaspoon Oaktown Spice Shop Persian Lime Curry Rub
¼ teaspoon flake salt
2 tablespoons lime juice
½ teaspoon flake salt
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.
In a medium bowl, combine the yogurt, mint, lime zest, lime juice, Persian Lime Curry Rub, and salt. Set aside.
In a large bowl, combine the cucumbers, shallot, minced garlic, lime juice, olive oil, and salt. Mix to combine. Add cilantro before serving.
Remove the lamb from the skillet and let rest for 3 to 5 minutes.
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!