A Word From The Cook

“Savory, spicy, and sweet! Your taste buds won’t know what hit ‘em…..and guests will be begging for more!! We’ve made it for 8 and for 80! Recipe can also be used with other cuts of lamb – but the French cut is our favorite.”


Prep Time:

30 Minutes


8 People


  • 16 Lamb Chops
  • For the Rub:
  • 3 Tablespoons curry powder or cumin
  • 2 Tablespoons minced peeled fresh ginger
  • 2 Teaspoons olive oil
  • ½ Teaspoon kosher salt
  • ¼ Teaspoon black pepper
  • For the Sauce:
  • 2/3 Cup apricot preserves
  • ½ Cup fresh lime juice
  • 1/3 Cup golden raisins
  • 1/3 Cup chopped fresh mint
  • ¼ cup balsamic vinegar
  • ¼ Cup ketchup
  • ¼ Cup Worcestershire sauce
  • 1 Tablespoon hot sauce
  • ¼ Teaspoon kosher salt
  • ¼ Teaspoon black pepper

Step 1 – Trim Chops and Prepare Sauce


Melt preserves in a saucepan over medium low heat.

Stir in remaining ingredients.

Remove from heat.

Step 2 – Coat Lamb with Rub and Grill

Prepare Grill – medium heat.

Combine curry, ginger, oil, salt and pepper into a paste.

Rub paste evenly over lamb.

Place lamb on grill and cook 4 minutes.

Turn lamb, brush with Apricot-Lime Sauce and cook 4 more minutes.

Turn lamb again, brush with sauce and cook 2 more minutes.

Step 3 – Serve and Enjoy!

(May we also suggest serving the chops with Potato Pie! and Brussels Sprouts)