1/4 cup butter
- 1 tablespoon olive oil
- 3 cups chopped onion
- 1 clove garlic, crushed
- 2 tablespoons curry powder, or to taste
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 2 teaspoons salt, or to taste
- 2 teaspoons white pepper
- 1 teaspoon dried thyme
- 1/2 lemon (including peel), seeded and finely chopped
- 3 cups apples – peeled, cored, and chopped
- 1 cup applesauce
- 2/3 cup dark raisins
- 2/3 cup golden raisins
- 1 tablespoon water, if needed (optional)
6 (4 ounce) lamb chops
1 teaspoon seasoned salt
- 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.
- Preheat an outdoor grill for medium heat, and lightly oil the grate. Sprinkle the lamb chops with seasoned salt.
- 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.