Ingredients
8
loin lamb chops (about 2 1/2 pounds)
2
to 3 tbsp red curry paste
1
cup diced seeded peeled cucumber
3
tbsp chopped fresh mint
Directions
1.
Prepare barbecue (medium-high heat) or preheat broiler. Brush lamb on all sides with curry paste. Let stand 15 minutes.
2.
Toast cumin seeds in small skillet over medium heat 1 minute. Place seeds in resealable plastic bag; coarsely crush with rolling pin. Mix cumin, yogurt, cucumber, and mint in small bowl.
3.
Grill or broil lamb chops until charred outside and pink inside, about 3 minutes per side. Serve with cucumber-mint sauce on the side.