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Broiled lamb chops are always a hit, especially when they're served juicy and still pink inside. An appealing blend of flavors and textures, when served with homemade papaya chutney, cumin-seasoned yogurt, and crisp raw cucumber.

Broiled Lamb Chops with Papaya Chutney

Season Yogurt (recipe follows)

8 lamb rib chops, cut about 3/4-inch thick, trimmed of fat

1/4 cup sugar

1/4 cup cider vinegar

1 small onion, minced

1/2 cup raisins

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1 large papaya (about 1 1/4 pounds), peeled, seeded, and cut into 1/4-inch thick slices

1 large cucumber, seeded and cut into strips

1. Prepare Seasoned Yogurt; set aside.
2. Place lamb chops on a lightly oiled rack in a broiler pan. Broil about 4-inches below heat, turning once, until well browned on both sides but still pink in center;about 8 to 10 minutes. Cut to test.
3. Meanwhile, in a wide frying pan, combine sugar, vinegar, onion, raisins, cinnamon, and ginger. Cook over medium-high heat, stirring occasionally, until onion is softened, about 5 minutes. Add papaya and stir gently until heated through, about 3 minutes.
4. Transfer chops to a platter; spoon papaya mixture over chops. Serve Season Yogurt and cucumber strips alongside.

Makes 4 servings.

Seasoned Yogurt

1 tablespoon mustard seeds

1/4 teaspoon ground cumin

1/8 teaspoon chili powder

2 teaspoons vegetable oil

1 teaspoon sugar

1 cup plain yogurt

1. Measure the mustard seeds, cumin and chili powder together in a small cup. Heat oil in a small pan over medium-high heat; add the spices all at once. Cook for several seconds, stirring constantly, and remove from heat. Stir in sugar and let mixture cool slightly.
2. Stir spice mixture into yogurt, mixing well.

Makes 1 cup.