Rack Of Lamb With Chutney-Mint Glaze

By á-174942

Ingredients

• 2 racks lamb - (1 1/4 lbs ea) trimmed
• Salt to taste
• Freshly-ground black pepper to taste
• 2/3 cup mango chutney
• 1/2 cup mint jelly
• 2 tablespoons chopped fresh mint plus
• Mint sprigs for garnish

Details

Servings 4

Preparation

Step 1

Preheat oven to 400 degrees. Line large baking sheet with foil. Sprinkle lamb with salt and pepper. Blend chutney, mint jelly and chopped mint in small saucepan. Spread 1/4 cup mixture over meat side of each lamb rack. Place racks on prepared sheet, bone-side down. Reserve remaining chutney mixture in pan for sauce.

Roast lamb until cooked to desired doneness, about 20 minutes for medium-rare (meat thermometer will register 130 degrees). Cut lamb between bones into individual chops; divide among plates. Bring chutney sauce to boil, stirring constantly; spoon sauce alongside chops. Garnish with fresh mint sprigs.

This recipe yields 4 servings.

This inventive, super-easy glaze is made by mixing fresh mint with purchased mango chutney and mint jelly.