Chutney Lamb Chops Recipes
GRILLED LAMB CHOPS WITH MINT CHUTNEY
From The Best Recipes in the World by Mark Bittman. "You can make this easy mint chutney quite hot, and it still seems balanced, especially when served with a rich, flavorful meat like lamb. Heat comes in a wide variety of flavors, and what works best here is a bit of roasted fresh hananero (also called Scotch bonnet), the hottest chile you can find. But minced raw jalapeno or hot red pepper flakes are also good. No matter what you use, add a little at a time (I'd start with a quarter teaspoon if you're using habanero) and taste repeatedly, bearing in mind that the heat of chiles can "bloom" after a few minutes. Serve this with a neutral dish like plain rice, and perhaps a cooling salad."
Provided by AB_Fan
Categories Lamb/Sheep
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Start a charcoal or gas grill or preheat the broiler; the fire should be moderately hot and the rack 4 to 6 inches from the heat source. To make the chutney, combine lime juice, garlic, ginger, chile, yoghurt, and sugar in a food processor and puree. Stir in the mint leaves by hand, then add salt and pepper.
- Grill the chops for 3-4 minutes per side, by which time they will be medium-rare, or until they reach the desired degree of doneness.
- Serve the lamb chops hot with the cool chutney.
Nutrition Facts : Calories 653.4, Fat 52.7, SaturatedFat 23.7, Cholesterol 148.6, Sodium 139.1, Carbohydrate 9.8, Fiber 1.1, Sugar 6.3, Protein 33.7
CHUTNEY & ROSEMARY LAMB CHOPS
This is a really lovely way to serve lamb, a great side with this is rice, risoni or mashed potato as you need something to soak up all the lovely sauce which it makes quite a bit of. This is a kid pleaser too, miss DD ate this up with no complaints.
Provided by Mandy
Categories Stew
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- 1. Heat one tablespoon of oil in a large, non-stick frying pan over medium-high heat. Cook lamb, in batches, for 2 to 3 minutes each side or until browned. Remove to a plate. Cover with foil and set aside.
- 2. Reduce heat to medium. Add onion to pan. Cook, stirring occasionally, for 3 minutes. Add wine. Cook for 1 minute or until liquid has nearly evaporated. Add chutney, passata, stock and rosemary. Season with salt and pepper. Reduce heat to low. Simmer, uncovered, stirring occasionally, for 10 minutes or until sauce thickens.
- 3. Return lamb to pan with peas. Cook for a further 5 minutes or until lamb is heated through and peas are tender. Serve with risoni.
Nutrition Facts : Calories 701.8, Fat 55.8, SaturatedFat 23.1, Cholesterol 141.8, Sodium 358.4, Carbohydrate 10.9, Fiber 2.1, Sugar 4.9, Protein 34.1
LAMB CHOPS WITH MANGO CHUTNEY
These chops are moist and delicious. The 5 spice powder gives it a unique and lovely flavor. It's very easy and will impress anyone who likes lamb. You can choose spicy or sweet depending on your pallet.
Provided by graniteangel
Categories Lamb/Sheep
Time 50m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Heat your oven to 350°F.
- Rub 5 spice and kosher salt on both sides of chops. Place chops in a 8x 8x baking dish and evenly spoon chutney over each chop. Cover with tin foil.
- Bake for 40-45 minutes. Let rest for 10 minute Serve while hot.
- I like to cook Mahatma Yellow Saffron Long Grain Rice as a side with steamed veggies. I use butter, fresh garlic, fresh ginger, salt, pepper and a splash of fresh lemon over the steamed veggies.
Nutrition Facts : Calories 351.5, Fat 30.2, SaturatedFat 13.3, Cholesterol 83.9, Sodium 281.5, Protein 18.5
BAKED CHUTNEY LAMB CHOPS
Make and share this Baked Chutney Lamb Chops recipe from Food.com.
Provided by Sonya01
Categories Lamb/Sheep
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 220 C and line a baking tray with baking paper.
- Combine chuntey and mustard in a large bowl. Add chops and potato and evenly coat with mixture.
- Place on prepared baking tray and bake for 20-25 minutes or until lamb is cooed an browned and the potatoes golden.
Nutrition Facts : Calories 668.5, Fat 50.8, SaturatedFat 22.4, Cholesterol 140.6, Sodium 154.4, Carbohydrate 17.8, Fiber 2.3, Sugar 0.9, Protein 33.2
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- Remove excess fat off the lamb and season with salt and pepper. Place it in a wide bottomed pan, add half cup water and thyme. Bring it to a boil, cover the pan and reduce the heat to a low setting. Allow the chops to simmer until all the water has dried up. Take off the lid and allow the lamb chops to brown on both sides. Should take about 20 minutes
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- Once the lamb chops are cooked, add 2 teaspoon oil. Add the spring onion and onion and fry until onion is golden brown (lamb chops will remain in the pot) . Add the ginger/garlic paste, curry leaf and chillies. Fry for a minute. Mix in the turmeric and masala and fry for 2 minutes. If you feel it's going to burn add a few drops of water
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