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.
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|Serving Size: 1 Serving (244g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 439 (72%)|
|Amt Per Serving||% DV|
|Total Fat 48.8g||65 %|
|Saturated Fat 21.3g||107 %|
|Monounsaturated Fat 20g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 153.6mg||47 %|
|Sodium 138mg||5 %|
|Potassium 572.8mg||15 %|
|Total Carbohydrate 2.8g||1 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 2g|
|Protein 37.6g||54 %|
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Calories per serving: 610
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