Wednesday, April 28, 2010

Grilled Lamb Chops with Pear Cranberry Mint Chutney



Serves 4

Ingredients:

* 8 thick lamb loin chops
* 1 tsp powdered ginger
* 1 tsp madras curry powder
* 1 tbs finely chopped fresh mint
* 1 tsp garlic, finely chopped
* ½ tsp sea salt
* 1 tbs balsamic vinegar
* 1 tbs vegetable oil

Directions:

Trim excess fat from the lamb chops. In a mortar and pestle, make a paste with the remaining ingredients. Rub the paste all over the meat. Marinate for at least 1 hour, and up to overnight. Grill the chops over hot coals, and serve with the Pear Cranberry Mint Chutney.

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