Mini lamb chops with cumin and coconut milk

Serves : 4

Preparation time: 15 minutes

Cooking time : 7 to 9 minutes

Ingredients

• 1 rack of lamb, trimmed of fat and cut into chops
• 5 ml (1 teaspoon) curry powder
• 15 ml (1 tbsp.) cumin seeds, ground
• 10 ml (2 tsp.) brown sugar
• 5 ml (1 tsp.) honey
• 1 lime, zest and juice
• 250 ml (1 cup) coconut milk
• Salt and pepper to taste

Preparation

1. Preheat middle rack oven to broil.
2. In a saucepan, bring curry powder, cumin, brown sugar, honey, lime juice and zest to a simmer. Add coconut milk and reduce by half. Check seasoning.
3. Meanwhile, in a hot frying pan, sear the lamb chops on both sides.
4. Coat chops in prepared mixture.
5. Place the chops on an ovenproof tray covered with a silicone mat and grill for 3 minutes. Serve.

NB : For this recipe, it is important to degrease the meat and bone. For those who don't like lamb, chicken cubes will do, but be careful to adjust the cooking time. Lamb can be eaten pink, while chicken should be well cooked.