MINT CHUTNEY, BARBECUED LAMB & POTATO SALAD
This beautiful barbecued lamb with a fresh minty chutney makes a great sharing dish for friends. Serve with our new potato and spring onion salad
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 12
Steps:
- First, make the chutney. Put all the ingredients with a good pinch of salt and a small splash of water in a minichopper or food processor and blitz to a chunky paste. Will keep in the fridge for two days.
- Use one-third of the chutney to marinate the lamb for at least a couple of hours, or up to 24 hrs before. To make the potato salad, boil the potatoes until just cooked, around 12-15 mins. When they've got about a minute left, add the peas. Drain and leave to cool. Toss the spring onions through the potatoes and peas, then dress with one-third of the chutney and the yogurt. Can be made a day ahead and chilled in the fridge. Take out 1 hr before serving.
- To cook the lamb, heat the barbecue until the coals are ashen. Grill the lamb, flesh-side down, for about 25 mins, then flip it over and cook on the fat side for about 15 mins until charred and sizzling. When the lamb is cooked to your liking, leave it to rest on a warm platter to catch the juices. To serve, carve the lamb into thick slices, again catching the juices. In a bowl, mix the cooking juices with the remaining chutney, and serve alongside the lamb.
Nutrition Facts : Calories 579 calories, Fat 29 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 55 grams protein, Sodium 0.4 milligram of sodium
GRILLED LAMB CHOPS WITH MINT CHUTNEY
From The Best Recipes in the World by Mark Bittman. "You can make this easy mint chutney quite hot, and it still seems balanced, especially when served with a rich, flavorful meat like lamb. Heat comes in a wide variety of flavors, and what works best here is a bit of roasted fresh hananero (also called Scotch bonnet), the hottest chile you can find. But minced raw jalapeno or hot red pepper flakes are also good. No matter what you use, add a little at a time (I'd start with a quarter teaspoon if you're using habanero) and taste repeatedly, bearing in mind that the heat of chiles can "bloom" after a few minutes. Serve this with a neutral dish like plain rice, and perhaps a cooling salad."
Provided by AB_Fan
Categories Lamb/Sheep
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Start a charcoal or gas grill or preheat the broiler; the fire should be moderately hot and the rack 4 to 6 inches from the heat source. To make the chutney, combine lime juice, garlic, ginger, chile, yoghurt, and sugar in a food processor and puree. Stir in the mint leaves by hand, then add salt and pepper.
- Grill the chops for 3-4 minutes per side, by which time they will be medium-rare, or until they reach the desired degree of doneness.
- Serve the lamb chops hot with the cool chutney.
Nutrition Facts : Calories 653.4, Fat 52.7, SaturatedFat 23.7, Cholesterol 148.6, Sodium 139.1, Carbohydrate 9.8, Fiber 1.1, Sugar 6.3, Protein 33.7
BAKED CHUTNEY LAMB CHOPS
Make and share this Baked Chutney Lamb Chops recipe from Food.com.
Provided by Sonya01
Categories Lamb/Sheep
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 220 C and line a baking tray with baking paper.
- Combine chuntey and mustard in a large bowl. Add chops and potato and evenly coat with mixture.
- Place on prepared baking tray and bake for 20-25 minutes or until lamb is cooed an browned and the potatoes golden.
Nutrition Facts : Calories 668.5, Fat 50.8, SaturatedFat 22.4, Cholesterol 140.6, Sodium 154.4, Carbohydrate 17.8, Fiber 2.3, Sugar 0.9, Protein 33.2
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