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Rack Of Lamb with Chili Mint Chutney and Carrot Cardamom

1 Rack Lamb; 7 chops
2 tb Curry powder; West Indian
7 Garlic cloves; minced (7 to 8)
1 tb Cilantro; chopped
1 ts Ground black pepper
1 ts Fresh ginger; minced


Chili Mint Chutney
1 c Mexican Mint leaves
5 Scallions; chopped
1/4 ts Salt or more to taste
1 1/2 tb White vinegar
2 ts Sugar
2 sm Hot chili peppers
2 tb Water or more; if necessary


Carrot Cardamom Chutney
1/2 c Fresh coconut; chopped
1 c Carrot; chopped
1/2 c Fresh orange juice
1/2 ts Cardamom; crushed
2 Pieces red chili; fresh
2 tb Sugar
Salt; to taste
1/4 c 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.





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