Providing the essentials of life...  

Lamb Sausage with Lentils and Sauteed Pears


8 Harvest Haven lamb chops

1/4 cup plain yogurt

onion, chopped

1 garlic clove

1 tsp lemon juice

1 1/2 tsp curry powder

1 1/2 tsp paprika

1/2 tsp salt

1/4 tsp ground ginger

1/8 tsp cayenne pepper

Place lamb chops in a resealable freezer bag.

Combine yogurt with onion, garlic, lemon juice, curry, paprika, salt, ginger and cayenne in a blender. Whirl until puréed. Pour yogurt mixture over lamb. Squeeze air from bag and seal. Massage meat until coated with marinade. Let sit at room temperature for 30 min.

Preheat barbecue to medium-high. Oil grill. Remove chops from marinade and place on grill. Barbecue chops, basting once with remaining marinade, then flipping halfway through, 4 to 6 min per side for medium-rare.
    Scroll to top