Grilled Lamb Chops with Curry, Apple and Raisin Sauce

Grilled Lamb Chops with Curry, Apple and Raisin Sauce

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Sweet Pickles Mom 7

"Personally, I have never been a lamb eater. However, this recipe for grilled lamb chops is superb. The lamb is succulent and the sauce is such a flavor combination you will want to make this frequently. This is a recipe for those people who don't even like lamb -- as it made a true convert out of me. It is a great sauce for beef and poultry as well, with a definite East Indian flavor. "
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1 h 35 m servings 500 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 500 kcal
  • 25%
  • Fat:
  • 26.6 g
  • 41%
  • Carbs:
  • 50.5g
  • 16%
  • Protein:
  • 20 g
  • 40%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 1046 mg
  • 42%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. In a saucepan over medium heat, melt the butter with olive oil, and cook the onions and garlic until the onion is translucent, about 8 minutes. Stir in curry powder, coriander, cumin, salt, white pepper, thyme, lemon, apples, applesauce, dark raisins, and golden raisins until thoroughly combined. Bring the mixture to a boil, turn down the heat to a simmer, cover, and simmer the sauce until it has the consistency of applesauce and the raisins are plump and starting to break apart, about 1 hour. Mix in a tablespoon of water if sauce starts to become too thick.
  2. Preheat an outdoor grill for medium heat, and lightly oil the grate. Sprinkle the lamb chops with seasoned salt.
  3. Grill on the preheated grate until the chops are well-browned, cooked to your desired color of pink inside, and show grill marks, 3 to 5 minutes per side for medium-rare. An instant-read thermometer inserted into the center of a chop, not touching bone, should read about 145 degrees C (65 degrees C). Serve the lamb chops with the sauce on the side.


  • Cook's Note
  • I love this sauce to use as you would a steak sauce with beef. You can also use it as a spread or for dipping other meats. I prefer to serve in a small sauce dish on the side, allowing your guests to use as they desire.



This terrific recipe can also be made on an indoor, or stovetop grill. Be sure you have an exhaust fan though as does smoke quite a bit. When I first made this recipe, the chops were grilled on ...

these were awesome. only thing I did different was to marinade overnight the lamb in some lemon juice, oregano and thyme.

My family and I really enjoy this sauce. I cook this recipe in the pressure cooker along with the lamb. I also mix red and yellow curry.

Fabulous and our 8 kids loved it

Amazing. The sauce is a hit. I had to skip the coriander because with wife do not like it, but the recipe is still amazing. Great mix of flavor, and texture. The lamb goes perfectly with this...

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