Rack Of Lamb With Chili Mint Chutney And Carrot Cardamom Chutney

Recipe Ingredients

1		Rack of lamb - (7 chops)
2 tablespoons	30ml	West Indian curry powder
7		Garlic cloves - (to 8) - minced
1 tablespoon	15ml	Chopped cilantro
1 teaspoon	5ml	Freshly-ground black pepper
1 teaspoon	5ml	Minced fresh ginger
		Chili Mint Chutney
1 cup	40g / 1.4oz	Mexican mint leaves
5		Scallions - chopped
1/4 teaspoon	1.3ml	Salt - or more to taste
1 1/2 tablespoons	22ml	White vinegar
2 teaspoons	10ml	Sugar
2 teaspoons	10ml	Hot chili peppers (small)
2 tablespoons	30ml	Water - or more, if necessary
		Carrot Cardamom Chutney
1/2 cup	46g / 1.6oz	Chopped fresh coconut
1 cup	110g / 3.9oz	Chopped carrot
1/2 cup	118ml	Fresh orange juice
1/2 teaspoon	2.5ml	Crushed cardamom
2		Fresh red chili
2 tablespoons	30ml	Sugar
		Salt - to taste
1/4 cup	59ml	White vinegar

Recipe Instructions

Preheat oven 375 degrees.

In a food processor combine all ingredients, (except lamb), until a paste is formed. Spread paste over lamb, taking care to avoid bones, and marinate in refrigerator for 2 days. Remove from marinade, (do not scrape), and roast, uncovered, in a heavy cast-iron pan for 15 minutes.

Chili Mint Chutney: Combine mint, green onions, salt, vinegar, sugar and chilis in a blender and puree. Add water to thin. Taste and adjust seasoning if necessary.

Carrot Cardamom Chutney: Combine all ingredients in a blender and puree until smooth.

This recipe yields 4 servings.

Source:
CHEF DU JOUR - (Show # DJ-9171) - from the TV FOOD NETWORK

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