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Rack Of Lamb With Chili Mint Chutney And Carrot Cardamom Chutney Recipe - Cooking Index

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Rack Of Lamb With Chili Mint Chutney And Carrot Cardamom Chutney

Type: Lamb
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1   Rack of lamb - (7 chops)
2 tablespoons 30mlWest Indian curry powder
7   Garlic cloves - (to 8) - minced
1 tablespoon 15mlChopped cilantro
1 teaspoon 5mlFreshly-ground black pepper
1 teaspoon 5mlMinced fresh ginger
  Chili Mint Chutney
1 cup 40g / 1.4ozMexican mint leaves
5   Scallions - chopped
1/4 teaspoon 1.3mlSalt - or more to taste
1 1/2 tablespoons 22mlWhite vinegar
2 teaspoons 10mlSugar
2 teaspoons 10mlHot chili peppers (small)
2 tablespoons 30mlWater - or more, if necessary
  Carrot Cardamom Chutney
1/2 cup 46g / 1.6ozChopped fresh coconut
1 cup 110g / 3.9ozChopped carrot
1/2 cup 118mlFresh orange juice
1/2 teaspoon 2.5mlCrushed cardamom
2   Fresh red chili
2 tablespoons 30mlSugar
  Salt - to taste
1/4 cup 59mlWhite 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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