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.

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