Rack Of Lamb With Chili Mint Chutney And Carrot Cardamom
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Indian | Dujour06, New | 4 | Servings |
INGREDIENTS
| 1 | Rack Lamb, 7 chops | |
| 2 | T | Curry powder, West Indian |
| 7 | Garlic cloves, minced 7 to | |
| 1 | T | Cilantro, chopped |
| 1 | t | Ground black pepper |
| 1 | t | Fresh ginger, minced |
| 1 | c | Mexican Mint leaves |
| 5 | Scallions, chopped | |
| 1/4 | t | Salt or more to taste |
| 1 1/2 | T | White vinegar |
| 2 | t | Sugar |
| 2 | Hot chili peppers | |
| 2 | T | Water or more, if necessary |
| 1/2 | c | Fresh coconut, chopped |
| 1 | c | Carrot, chopped |
| 1/2 | c | Fresh orange juice |
| 1/2 | t | Cardamom, crushed |
| 2 | Pieces red chili, fresh | |
| 2 | T | Sugar |
| Salt, to taste | ||
| 1/4 | c | White vinegar |
INSTRUCTIONS
8 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 134
Calories From Fat: 27
Total Fat: 3.3g
Cholesterol: 0mg
Sodium: 595.5mg
Potassium: 356.4mg
Carbohydrates: 26.9g
Fiber: 2.4g
Sugar: 16.4g
Protein: 2g