April is when we welcome spring and look forward to summer. It's also the time to leave wintry comfort foods behind and embrace the lighter, fresher flavours of the new season. So when it comes to seasonal ingredients for April, think apricots, asparagus, arugula, crab, oysters, rhubarb, spring lamb, spring onions and watercress.
Give these healthy lamb chops a try and you will fall in love with their rich, delicious taste. Grilled lamb with a creamy sauce packed with flavours of turmeric and garam masala: this is sure to tickle your taste buds and, best of all, it's healthy!
Your spring fling in the kitchen starts here!
Ingredients:
Lamb:
¼ cup white grape juice mixed with 1 tbsp white vinegar or lemon juice
¼ cup yellow grainy mustard (whole-grain mustard)
½ tsp of garam masala
2–3 lbs good-quality lamb chops
salt and pepper to taste
Sauce:
3–4 tbsp extra-virgin olive oil
3 cups plain Greek yogurt
1 tsp paprika
1 tsp turmeric (haldi)
1 tsp red chili powder
3–4 tsp garlic, grated (6–8 garlic cloves)
¼ cup lemon juice
1 tbsp dried fenugreek (methi) leaves
salt and pepper to taste
Method:
Lamb:
1. Combine white grape juice, lemon or white vinegar, mustard, garam masala, salt and pepper in a large bowl. Add lamb and coat well with the marinade. Cover the bowl with plastic wrap and refrigerate for 2 to 4 hours.
2. Preheat a stove-top cast iron grill or barbecue to high heat. Place lamb on the grill and cook for 5 to 7 minutes per side, depending on the doneness you want.
Sauce:
1. In a large bowl, combine Greek yogurt, paprika, red chili powder and lemon juice.
2. Heat 3 to 4 Tbsp of the olive oil in a pan on medium heat and sauté garlic until lightly golden.
3. Stir in turmeric and cook for 1 minute.
4. Lower the heat to low and stir in the yogurt mixture. Continue to cook on low heat or until the sauce is gently boiling. Note: Yogurt will curdle on high heat, so make sure you heat the sauce on low heat.
5. Once the sauce is gently boiling, add the fenugreek leaves by gently crushing them between your hands.
6. Salt and pepper the sauce to taste. Turn off the stove when the sauce is fully cooked through and gently boiling.
Handy Tip: Once the lamb has marinated, it's best to cook the sauce first. Once the sauce is three-quarters of the way done, grill your lamb to ensure that you serve the meat piping-hot. Place three or four chops on each plate. Pour the yogurt curry over the meat. Top off the meal with a nice, cool arugula salad mixed with a little olive oil and lemon juice — absolutely divine!
Try it and I am sure you will love it! Enjoy.
Feature Image: Blogger's Own
Pooja Rao
Author
A self-taught home-cook with a passion for what cooking really stands for…Pooja believes that food really feeds the soul not just the stomach. Realtor by profession but a foodie at heart, Pooja’s love for food earned her a spot as one of the Top100 on MasterChef Canada. Follow h...
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