Quick cooking on a grill seals in the juices and flavors in these Indian-spiced lamb chops cooked with summer squash.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In small bowl combine oil, garlic, ginger, garam masala, and 1/2 teaspoon salt. Brush onto all sides of the chops and squash.

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  • Grill chops and squash on the rack of an uncovered grill directly over medium heat to desired doneness and until squash is tender, turning once. (Allow 10 to 14 minutes for medium-rare doneness.) For the last 2 minutes of grilling, place pita rounds on grill rack to heat.

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  • Meanwhile, in a small bowl combine yogurt and mint. Transfer vegetables to a cutting board; cool slightly and slice diagonally 1/2 inch thick. Serve squash, pita bread, yogurt mixture, and chutney with chops. Makes 4 servings.

*Homemade Garam Masala

Combine 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon pepper, 1/2 teaspoon ground cardamom, 1/4 teaspoon ground cinnamon, and 1/4 teaspoon ground cloves.

Nutrition Facts

615 calories; 22 g total fat; 6 g saturated fat; 135 mg cholesterol; 735 mg sodium. 51 g carbohydrates; 1 g fiber; 51 g protein; 31 RE vitamin a; 6 mg vitamin c; 141 mg calcium; 7 mg iron;

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