Rack Of Lamb With Chili Mint Chutney And Carrot Cardamom Chutney Recipe - Cooking Index
Rack Of Lamb With Chili Mint Chutney And Carrot Cardamom Chutney Recipe - Cooking Index
| 1 | Rack of lamb - (7 chops) | |
| 2 tablespoons | West Indian curry powder | |
| 7 | Garlic cloves - (to 8) - minced | |
| 1 tablespoon | Chopped cilantro | |
| 1 teaspoon | Freshly-ground black pepper | |
| 1 teaspoon | Minced fresh ginger | |
| Chili Mint Chutney | ||
| 1 cup | Mexican mint leaves | |
| 5 | Scallions - chopped | |
| 1/4 teaspoon | Salt - or more to taste | |
| 1 1/2 tablespoons | White vinegar | |
| 2 teaspoons | Sugar | |
| 2 teaspoons | Hot chili peppers (small) | |
| 2 tablespoons | Water - or more, if necessary | |
| Carrot Cardamom Chutney | ||
| 1/2 cup | Chopped fresh coconut | |
| 1 cup | Chopped carrot | |
| 1/2 cup | Fresh orange juice | |
| 1/2 teaspoon | Crushed cardamom | |
| 2 x | Fresh red chili | |
| 2 tablespoons | Sugar | |
| Salt - to taste | ||
| 1/4 cup | White vinegar |
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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