Featured Recipe
Lamb Chops with Curry and Melon Raitha
By Kate
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Twelve lamb chops coated in a spicy turmeric blend. Grilled quickly over high heat for a medium-rare finish. Accompanied by a chilled raitha made from cantaloupe and diced cucumber. Yogurt base with chopped shallots and fresh mint replaces coriander. Olive oil replaced with avocado oil for a subtle nutty flavor. Raitha is tangy and cooling, balancing the warmth of curry on lamb. Simple. Fast with minimal ingredients.
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Prep:
25 min
Cook:
8 min
Total:
33 min
Serves:
4 servings
Lamb
Fusion
Quick Recipe
Summer Dish
Grilling
Introduction
Slow to start chopping melon and cucumber. Chill them so flavors marry well in yogurt. Mint leaves pop differently from coriander. Lamb thicker than usual packs juicy chew; turmeric stands in for curry powder this round. Avocado oil for grill—less smoky than olive, subtle nutty contrast. Grill quick, flip quick. Just a slight char on edges. Raitha hits cool against hot lamb. Tangy yogurt, sweet melon pairs with tender meat. Minimal prep but attention to each element’s texture. Flavor is sparse but punches where needed. No fuss, strong results. Freshness battling warmth on plate.
Ingredients
Raitha
- 450 ml diced cantaloupe melon
- 450 ml diced cucumber with peel
- 150 ml 2% plain yogurt
- 1 finely chopped small shallot
- 60 ml chopped fresh mint leaves
- Salt and ground black pepper to taste
- 20 ml avocado oil
- 7 ml turmeric powder
- 12 lamb chops, about 2.5 cm thick
- Salt and black pepper
Lamb Chops
About the ingredients
Choose ripe cantaloupe with bright orange flesh, firm but giving slightly to pressure. Keep cucumber peeled for crunch and bitterness but here skin stays; adds color and earthiness. Mint replaces cilantro—offers cool, clean taste instead of herbal brightness. Yogurt should be plain, not thick like Greek or too runny. Avocado oil stable on grill, infuses mild nut flavor, swapping out olive oil’s sharper notes. Turmeric powder brings warm earthiness differing from standard curry powder, less complex but vibrant yellow hue and subtle bitterness. Lamb chops can vary in thickness; 2.5 cm works for grilling timing. Salt and pepper standard seasoning but add sparingly since turmeric brings some bite.
Method
Raitha
- 1. Combine cantaloupe, cucumber, yogurt, shallot, and mint in a bowl. Add salt and pepper. Mix gently. Chill while preparing lamb.
- 2. Preheat grill to high heat. Oil the cooking grate with a paper towel dipped in avocado oil.
- 3. In a large bowl, stir together avocado oil and turmeric. Add lamb chops and turn several times to coat all sides evenly. Sprinkle salt and pepper on both sides.
- 4. Grill lamb chops for about 3 minutes per side. Aim for rosy pink center or cook a little longer if preferred. Remove and rest briefly.
- 5. Serve lamb chops alongside chilled melon and cucumber raitha.
Lamb Chops
Technique Tips
Work quickly chopping melon and cucumber into uniform cubes; this ensures consistent texture in raitha. Combine with yogurt immediately after chopping to prevent oxidation, preserving fresh color. Finely mincing shallot avoids overpowering the delicate cooling sauce. Stir chopped mint in last; heat releases oils fast, better fresh. Heat grill to very high for fast caramelization, preventing drying out. Oil grill grates to prevent sticking but use a lint-free paper towel dipped in oil then tongs to avoid flaring. Mix turmeric and oil before adding lamb; coating evenly allows color and flavor to build without clumping. Grill lamb 3 minutes side one, flip 3 minutes side two, aim for medium-rare center. Rest a few minutes to redistribute juices. Serve lamb hot with chilled raitha to contrast temperature and flavor. No complicated plating. Rustic but attentive timing ensures success.
Chef's Notes
- 💡 Grill lamb chops fast. Preheat thoroughly. High heat is key for that perfect sear. Don’t overcrowd the grill. Juicy lamb needs space. Rest the meat after grilling. Essential step. Juices need time to settle. Slice too soon, all drips out. Use a meat thermometer if unsure. Aim for medium-rare, around 57 degrees Celsius.
- 💡 Chop melon and cucumber small. Uniform cubes are necessary for texture. Avoid mushy raitha. Combine ingredients immediately in yogurt. Prevents oxidation. Keep cilantro out. Use fresh mint instead. Gives better cooling touch. The balance with lamb flavor is key. Turmeric is strong. Don't overpower with too many spices.
- 💡 Use a lint-free paper towel for oiling grill grates. Prevents smoke and flares. No charred bits. Just nice grilled flavor. Aim for even cooking on both sides. Watch closely. Flip only once for grilling. Helps develop nice crust. Rest meat after grilling. Juices redistribute for tenderness and flavor.
- 💡 Chill raitha before serving. Helps flavors blend nicely. Cold texture contrasts warm lamb beautifully. Use ripe cantaloupe. Look for firm but slightly yielding flesh. Bright orange color is best. Cucumber should be fresh and crunchy. Pith adds texture but can be peeled if needed. Taste the mix before serving. Adjust seasoning if necessary.
Kitchen Wisdom
How do I choose ripe cantaloupe?
Look for bright orange flesh, firm yet giving slightly. Aromatic smell hints at ripeness. Choose weighty ones for size.
Can I use Greek yogurt instead?
Greek yogurt thickens texture, may overpower freshness. Stick to plain yogurt. Balance flavors is important.
What if my lamb chops are thicker?
Thicker chops need longer cook times. Aim for internal temp of 60 degrees Celsius for medium. Adjust grill time accordingly.
How can I store leftovers?
Store in airtight container in fridge. Consume within two days. Reheat carefully to maintain texture. Don’t microwave for too long.
