Rack Of Lamb With Chutney-Mint Glaze Recipe - Cooking Index
Rack Of Lamb With Chutney-Mint Glaze Recipe - Cooking Index
"The recipes here reflect my British roots, but not necessarily my family traditions," writes Mairi Morrison of London, England. "Although my mother is from Scotland and my father is from Northern Ireland, I grew up in Los Angeles, where our weeknight meals were typically American: spaghetti, tacos, and burgers. It wasn't until I moved to Europe that I became really interested in food. Here in London my social life is centered around the table. I really like this dish because it is typically British, and perfect for a rainy winter evening in London."
Type: Lamb| 2 | Racks lamb - (1 1/4 lbs ea) - trimmed | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 2/3 cup | 157ml | Mango chutney |
| 1/2 cup | 118ml | Mint jelly |
| 2 tablespoons | 30ml | Chopped fresh mint - plus |
| Mint sprigs for garnish |
Preheat oven to 400 degrees. Line large baking sheet with foil. Sprinkle lamb with salt and pepper. Blend chutney, mint jelly and chopped mint in small saucepan. Spread 1/4 cup mixture over meat side of each lamb rack. Place racks on prepared sheet, bone-side down. Reserve remaining chutney mixture in pan for sauce.
Roast lamb until cooked to desired doneness, about 20 minutes for medium-rare (meat thermometer will register 130 degrees). Cut lamb between bones into individual chops; divide among plates. Bring chutney sauce to boil, stirring constantly; spoon sauce alongside chops. Garnish with fresh mint sprigs.
This recipe yields 4 servings.
Source:
Bon Appetit, December 2001
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