Marinated Lamb Chops with Mango Chutney and Basmati-Pistachio PilafRecipe by Jamie Purviance

Ingredients

Marinade

• 1 cup plain Greek yogurt, whole milk or 2%
• ¼ cup chopped fresh mint leaves and tender stems
• ¼ cup chopped fresh cilantro leaves and tender stems
• 2 tablespoons vegetable oil
• 2 tablespoons fresh lime juice
• 1 tablespoon peeled, minced fresh ginger
• 3 garlic cloves, minced
• 1 teaspoon garam masala
• 1 teaspoon curry powder, preferably Madras (hot)
• ¾ teaspoon kosher salt
• ¼ teaspoon ground black pepper

• 8 large rib or loin lamb chops, each about 1 inch thick

Chutney

• ¼ cup apricot preserves, stirred
• 1-½ tablespoons chopped fresh mint leaves
• 1-½ tablespoons chopped fresh cilantro leaves
• 1 tablespoon fresh lime juice
• ½ teaspoon white wine vinegar
• 2 teaspoons peeled, minced fresh ginger
• 2–3 teaspoons seeded and minced jalapeño chile pepper (½ medium)
• 1 large mango, cut into small dice (about 2 cups)
• ⅛ teaspoon kosher salt
• ⅛ teaspoon ground black pepper

Pilaf

• 1-¼ cups basmati rice
• 2 tablespoons vegetable oil
• 1-⅔ cups chopped yellow onion (1 medium)
• 3 garlic cloves, minced
• ¾ teaspoon garam masala
• 2 cups low-sodium chicken broth
• ¾ teaspoon kosher salt
• ⅔ cup golden raisins
• ½ cup shelled, unsalted pistachios, roughly chopped

• Olive oil cooking spray
• ¼ cup chopped fresh mint leaves (optional)

Instructions

1. In a large bowl whisk the marinade ingredients. Pat the lamb chops dry, add to the marinade, and turn to coat. Let marinate at room temperature for 1 hour, or cover and refrigerate for 2 hours for the best results. (The chops can be marinated in the refrigerator for up to 1 day. Bring to room temperature 15 to 30 minutes before grilling.)

2. In a medium bowl mix the preserves, mint, cilantro, lime juice, vinegar, ginger, and jalapeño. Add the mango, salt, and pepper and toss gently to combine. Cover and refrigerate while preparing the pilaf and grilling the lamb chops. 

3. Prepare the grill for direct cooking over medium heat (350° to 450°F).

4. Put the rice in a fine mesh strainer and rinse under cold water until the water runs clear. Let the rice drain for 5 to 10 minutes. In a medium saucepan over medium-high heat, warm the vegetable oil. Add the onion and sauté until light golden and tender, about 5 minutes. Add the garlic and garam masala and stir for 30 seconds. Add the rice and stir for 1 minute. Add the broth and salt and bring to a boil. Reduce the heat to low, cover, and simmer until the rice is just tender and the liquid is absorbed, 10 to 12 minutes. Remove the saucepan from the heat. Stir in the raisins and pistachios. Cover and let stand while grilling the lamb chops. 

5. Brush the cooking grates clean. Remove the lamb chops from the bowl, allowing as much marinade as possible to cling to the chops. Coat the chops with olive oil spray. Grill the lamb chops over direct medium heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice. Remove from the grill.

6. Divide the lamb chops, rice, and mango chutney among serving plates. Top with the mint, if using, and serve warm.