Serves 4

Total Time: 21 minutes
Prep time: 10 minutes
Active cooking time: 11 minutes

For some people, the taste of lamb is too strong. I completely understand because I'm one of those people. But here's the good news: This dish blasts the lamb with so much flavor that even the die-hard lamb-phobe will love it! First the chops are infused with a rich curry sauce, then they're topped with a refreshing relish of cucumber, red onion, and parsley. In this dish, if you want a traditional pairing of flavors, substitute mint for the parsley in the relish. I like to serve this with Swiss Chard with Garlic and Pine Nuts (page 213) or Caramelized Cocktail Onions with Red Peppers (page 220) because both are ready when the lamb is!

1 tablespoon olive oil
½ cup chopped shallots
2 cloves garlic, minced
2 teaspoons curry powder1 teaspoon ground cumin
8 lamb loin chops, trimmed of fat if necessary
Salt and freshly ground black pepper
½ cup reduced-sodium chicken broth
1 cup peeled, seeded, and finely diced cucumber
¼ cup finely slivered red onion
1 tablespoon chopped fresh parsley
2 teaspoons red wine vinegar

Heat the oil in a large skillet over medium-high heat. Add the shallots and garlic and cook until softened, about 3 minutes. Add the curry powder and cumin and cook, stirring, for 1 minute, until fragrant.

Push the shallots and garlic aside to allow room for the lamb chops. Season both sides of the chops with salt and pepper, place them in the hot pan, and cook until golden brown, about 2 minutes per side. Add the broth, bring to a simmer, and simmer until the lamb is browned on the outside and slightly pink on the inside, about 3 minutes.

Meanwhile, in a medium bowl, combine the cucumber, onion, parsley, and vinegar. Season to taste with salt and pepper. Serve the lamb chops with the relish spooned over the top.

Copyright © 2007 by Robin Miller. All rights reserved. Photo credit: Mark Ferri.