Rack of lamb with chili mint chutney and carrot cardamom chu
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Rack Lamb; 7 chops | |
| 2 | tablespoons | Curry powder; West Indian |
| 7 | Garlic cloves; minced (7 to 8) | |
| 1 | tablespoon | Cilantro; chopped |
| 1 | teaspoon | Ground black pepper |
| 1 | teaspoon | Fresh ginger; minced |
| 1 | cup | Mexican Mint leaves |
| 5 | Scallions; chopped | |
| ¼ | teaspoon | Salt or more to taste |
| 1½ | tablespoon | White vinegar |
| 2 | teaspoons | Sugar |
| 2 | smalls | Hot chili peppers |
| 2 | tablespoons | Water or more; if necessary |
| ½ | cup | Fresh coconut; chopped |
| 1 | cup | Carrot; chopped |
| ½ | cup | Fresh orange juice |
| ½ | teaspoon | Cardamom; crushed |
| 2 | Pieces red chili; fresh | |
| 2 | tablespoons | Sugar |
| Salt; to taste | ||
| ¼ | cup | White vinegar |
Directions
CHILI MINT CHUTNEY
CARROT CARDAMOM CHUTNEY
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.
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9171 Converted by MM_Buster v2.0l.