Rack Of Lamb With Chutney-Mint Glaze
- 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
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.