How To Make Spiced Lamb Chops with Coconut Rice & Mango Salsa
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Serves:
Ingredients
- 8 lamb chops
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup water
- 1 ripe mango, diced
- 1 small red onion, finely chopped
- 1 jalapeno pepper, seeded and diced
- Juice of 1 lime
- Fresh cilantro, for garnish
Instructions
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Preheat the grill or grill pan over medium-high heat.
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In a small bowl, mix together the olive oil, cumin, coriander, chili powder, salt, and pepper. Rub the spice mixture all over the lamb chops.
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Grill the lamb chops for 4-5 minutes per side, or until desired doneness.
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Meanwhile, rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rice, coconut milk, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until rice is tender and liquid is absorbed.
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In a bowl, combine the diced mango, red onion, jalapeno pepper, lime juice, and a pinch of salt. Stir well to combine and set aside.
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Serve the grilled lamb chops alongside the coconut rice and mango salsa. Garnish with fresh cilantro.
Nutrition
- Calories : 450kcal
- Total Fat : 24g
- Saturated Fat : 12g
- Cholesterol : 80mg
- Sodium : 300mg
- Total Carbohydrates : 30g
- Dietary Fiber : 3g
- Sugar : 8g
- Protein : 30g
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