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Friday, May 29, 2015

Tropical Grilled Lamb Chops With Mango Chutney Salsa

Total Time: 2 hrs Preparation Time: 1 hr 15 mins Cook Time: 45 mins

Ingredients

  • Servings: 8
  • 2 garlic cloves, minced
  • 3/4 teaspoon chili powder
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon cardamom
  • 1/4 teaspoon water (or as needed)
  • 3/4 teaspoon vegetable oil
  • 2 1/2 tablespoons rice wine vinegar
  • 1/3 cup sugar
  • 1 mango, peeled, seeded & chopped
  • 1 fresh jalapeno pepper, minced
  • 1 1/4 teaspoons lemon juice
  • 1/4 teaspoon cilantro
  • 1/8 teaspoon salt
  • 1 cup unsweetened applesauce
  • 2 pineapple rings, chopped
  • 1 pinch pepper
  • 3 1/2 tablespoons soy sauce
  • 3 1/2 tablespoons rice wine vinegar
  • 8 lamb chops (or 2 lb tenderloin)

Recipe

  • 1 to prepare chutney, in a small bowl, mash together the garlic, chili powder, cayenne & cardamom. mix in enough water to form a paste.
  • 2 heat the oil in a saucepan over medium heat. stir in spice paste & cook until it begins to bubble, about 30 seconds.
  • 3 stir in vinegar; cook without boiling for 2 minutes
  • 4 stir in sugar until it dissolves. mix in mango, jalapeno, lemon juice, cilantro & salt; simmer 20 minutes
  • 5 stir in applesauce & pineapple; simmer 10 mins more. season with pepper. place in a bowl, cover, & refrigerate until ready to use.
  • 6 to prepare marinade, mix 1/3 of the salsa with soy sauce & vinegar. place lamb chops in a marinating container & pour marinade over chops. seal tightly, & place in the refrigerator for 1 hour (or longer).
  • 7 prepare grill for medium-high heat. drain marinade from bag & heat in a saucepan until boiling.
  • 8 lightly oil grill grate. place lamb chops on the hot grill. cook 10 mins, or to desired doneness, turning once & basting occasionally with the boiled marinade.
  • 9 warm remaining salsa over medium-low heat. serve lamb chops topped with the salsa.

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