The temperature lately is letting us know that summer is finally coming to an end. As much as I am excited for the fall season I don’t want to give up my grill just yet. Today I am going to share this Spiced Lamb Chops recipe, perfect for a Sunday afternoon grilling. Now let’s talk about the Cilantro Chutney, this recipe is super easy and for cilantro lovers like myself, a spoon of this chutney is a trip to heaven. It is truly heavenly delicious!!! I learned this recipe earlier this year while taking an exotic Indian cooking class. The first time I made it at home I took some to share at the office and it may have created a “friendly” battle as to who could take the leftover jar home 🙂

I love lamb! Marinating it with a mixture of herbs and spices a couple of hours before grilling, gives it that finger-licking coating that I personally enjoy, especially when eating at home 🙂 I was going for some Middle East flavors with an Indian flare. I served this Lamb Chops with Cilantro Chutney and a side of Tabbouleh, a middle eastern salad made with bulgur wheat, tomatoes, onion, mint, lemon and olive oil. This dish not only looks beautiful with all the colors but it has some wonderful flavors that I promise will excite your palate, so get grilling!

Ingredients: (serves 4)

For the Spiced Lamb Chops:
8 Lamb Loin Chops
1/2 Sweet Onion
1 Cup fresh cilantro leaves
1 Cup fresh mint leaves
1/2 Cup fresh parsley leaves
1 Tablespoon ground cumin
1 Tablespoon smoked paprika
2 teaspoons all-spice
1 teaspoon red pepper flakes
1 teaspoon garam masala
1 Tablespoon olive oil
Salt and pepper to taste.

For the Cilantro Chutney:
(makes 1 Cup)
1 bunch of fresh cilantro with soft stems
2 Tablespoons lemon juice
2 medium garlic cloves
1/2 Jalapeño, seeded
1 Tablespoon roasted pistachios
1/4 teaspoon salt
About 3 Tablespoons water (or more depending on desired consistency)

For the Lamb Chops: In a food processor or blender, pulse the onion, herbs and spices until finely chopped, add the oil and season with salt and pepper. Place the lamb in a large dish, spoon the mixture on top and rub it all over with the back of the spoon. Cover and chill at least 2 hours, you can also marinate over night.

When ready to cook, start your grill on medium-high heat and oil the grate. Grill the lamb to preferred doneness, about 6 minutes per side for medium rare (depending on the thickness). Take off the grill and let it rest for 5 minutes before serving.

For the Cilantro Chutney: Place all the ingredients in a blender and mix on high to form a smooth paste. You can add more water if the mixture is too thick. You can serve immediately or refrigerate. When ready to serve, spoon it on top of your grilled lamb. It is also good served with grilled chicken, beef or fish. The chutney will keep in the refrigerator in a tight container for about 3 days (if it makes it that long :)) Enjoy!