Curry and Ginger rubbed lamb with Apricot-Lime sauce

Ingredients

2 tablespoons curry powder

• 1 tablespoons minced peeled fresh ginger
• 1 1/2 teaspoons olive oil $
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 4 (6-ounce) lamb shoulder chops, trimmed $
• 1/2 cup Apricot-Lime Sauce (recipe follows)

Apricot-Lime Sauce

• 2/3 cup apricot preserves
• 1/2 cup fresh lime juice (about 3 limes)
• 1/3 cup golden raisins
• 1/3 cup chopped fresh mint $
• 1/4 cup balsamic vinegar
• 1/4 cup ketchup $
• 1/4 cup Worcestershire sauce
• 1 tablespoon hot sauce $
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper

Directions

1. Melt the preserves in a saucepan over medium-low heat. Stir in the remaining ingredients. Remove from heat.

Prepare grill.

1. Combine the curry, ginger, oil, salt, and pepper; rub paste evenly over lamb.
2. Place lamb on grill rack, and cook 4 minutes. Turn lamb; brush with 1/4 cup Apricot-Lime Sauce. Cook for 4 minutes. Turn lamb, and brush with 1/4 cup sauce. Cook 2 minutes, turning once.