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.
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