- 8 loin lamb chops (about 2 1/2 pounds)
- 2 to 3 tablespoons red curry paste
- 1 cup diced seeded peeled cucumber
- 3 tablespoons chopped fresh mint
Prepare barbecue (medium-high heat) or preheat broiler. Brush lamb on all sides with curry paste. Let stand 15 minutes.
Toast cumin seeds in small skillet over medium heat 1 minute. Place seeds in resealable plastic bag; coarsely crush with rolling pin. Mix cumin, yogurt, cucumber, and mint in small bowl.
Grill or broil lamb chops until charred outside and pink inside, about 3 minutes per side. Serve with cucumber-mint sauce on the side.