juice of 2 limes
1 clove garlic, peeled
1 piece fresh ginger, about 1 inch long, peeled and roughly chopped
1 fresh or dried habanero or other chili, to taste
1 cup plain, whole milk yogurt
1 tablespoon sugar
2 cups fresh mint leaves, washed and well dried
salt and pepper
8 shoulder lamb chops.
Prepare a charcoal grill or heat a gas grill or broiler. To make the chutney, combine lime juice, garlic, ginger, chili, yogurt and sugar, and puree. Stir in mint by hand. Add salt and pepper to taste. Set aside. When the fire is moderately hot, place the chops on a rack 4 to 6 inches from the heat source. Grill 3 to 4 minutes to a side for medium rare, or until they reach the desired degree of doneness. Serve hot lamb chops with chutney on the side. Serves 4.
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