Lamb With Mango Sauce Recipes

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LAMB & MANGO CURRY



Lamb & mango curry image

You can't beat a big hearty curry for a crowd. Serve this tomato-based spice pot with green chillies on the side for those who like things really spicy

Provided by Jane Hornby

Categories     Main course

Time 2h55m

Number Of Ingredients 16

2 onions , quartered
thumb-sized piece ginger , peeled and roughly chopped
5 garlic cloves
1 tbsp vegetable oil
1 heaped tsp turmeric (see tip, below)
2 heaped tsp ground cumin
2 heaped tsp ground coriander
1 tsp mild chilli powder
5 cardamom pods
2 tbsp tomato purée
800g trimmed lamb shoulder, cubed
400g can reduced-fat coconut milk (save 2 tbsp for serving)
200g chopped tomato from a can
2 ripe mangoes , sliced
handful coriander
rice, chutneys and pickle of your choice

Steps:

  • Heat oven to 160C/140C fan/gas 3. Put the onions, ginger and garlic in a food processor and blitz to a paste. If you don't have a processor, just chop very finely. Heat the oil in a deep flameproof casserole dish and fry the paste for 10 mins. Add some salt, the spices and tomato purée, then fry for 2-3 mins more until aromatic.
  • Stir in the lamb and cook for a few mins until it changes colour all over - it doesn't need to brown. Tip in the coconut milk, tomatoes and 100ml water, and bring to a simmer. Cover with a lid, leaving a gap for some steam to escape, and transfer to the oven for 1½ hrs.
  • Stir in half the mangoes, and cook for 1 hr more until the lamb is melting and tender. When it's ready, let the curry sit for 10 mins, then spoon off any excess fat from the top. Partly stir in the remaining mangoes, scatter with the coriander and drizzle with the reserved coconut milk. Serve with rice, chutneys and pickles of your choice.

Nutrition Facts : Calories 421 calories, Fat 23 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 15 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 0.4 milligram of sodium

GUEST CONTRIBUTOR



Guest Contributor image

Indian-inspired cuisine continues to grow in popularity, quickly making its way into the Western culture as a norm. This Indian-inspired Lamb Loin Chops with Mango Sauce is a decadent, fresh and delicious meal made with ripe mango, fresh jalapeno, fresh mint and American Lamb loin chops. The flavor combinations are out of this world! Recipe and image provided by the American Lamb Board.

Provided by By Guest Contributor | March 1, 2018 10:12 am

Time 22m

Yield 4

Number Of Ingredients 7

1 teaspoon ground cumin
1 teaspoon coarse ground pepper
1 tablespoon brown sugar, packed
8 American Lamb loin chops (1 1/4 inch thick)
1 cup chopped ripe mango
1 tablespoon fresh jalapeño pepper, seeded and chopped
1 tablespoon fresh mint, chopped

Steps:

  • 1 Mix cumin, pepper, and brown sugar. Rub mixture on both sides of lamb chops. 2 Combine mango, jalapeño, and mint for the sauce. 3 Grill chops over medium coals for about 6 minutes on each side or to the desired degree of doneness. 4 Spoon mango sauce over lamb chops.

SPICED LAMB CHOPS WITH MINT-MANGO SAUCE



Spiced Lamb Chops with Mint-Mango Sauce image

Categories     Lamb     Backyard BBQ     Dinner     Lime     Mango     Mint     Spice     Hot Pepper     Grill/Barbecue     Bon Appétit     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 16 servings as part of buffet

Number Of Ingredients 19

Mint-mango sauce
2 1-pound ripe mangoes, peeled, seeded
2 cups fresh mint leaves
4 green onions, cut into 1-inch pieces
2 tablespoons fresh lime juice
2 serrano chiles, halved, seeded
Lamb chops
1 1/2 tablespoons ground cumin
1 1/2 tablespoons ground coriander
1 tablespoon coarse kosher salt
1 1/2 teaspoons ground cinnamon
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cardamom
1/8 teaspoon ground cloves
1/4 cup olive oil
2 garlic cloves, chopped
16 1-inch-thick lamb loin chops
Fresh mint sprigs

Steps:

  • For mint-mango sauce:
  • Blend all ingredients in processor until smooth. Transfer to small bowl. Season with salt. Cover and chill. (Can be made 1 day ahead.)
  • For lamb chops:
  • Prepare barbecue (medium-high heat). Whisk first 8 ingredients in small bowl. Mix oil and garlic in another bowl. Brush chops on both sides with oil mixture, then press chops into spice mixture to coat both sides. Grill chops to desired doneness, about 4 minutes per side for medium-rare. Transfer to platter. Garnish with mint sprigs. Serve warm or at room temperature with sauce.

TEQUILA SUNRISE LAMB CHOPS WITH MANGO SALSA



Tequila Sunrise Lamb Chops with Mango Salsa image

Forget serving a cocktail alongside lamb chops; try infusing the taste! Mango salsa adds fruity flavor, and a tequila marinade tenderizes the chops.

Provided by My Food and Family

Categories     Recipes

Time 40m

Yield 8 servings

Number Of Ingredients 13

1 env. (0.75 oz.) GOOD SEASONS Garlic & Herb Dressing Mix
1/2 cup plus 1 Tbsp. olive oil, divided
1/4 cup HEINZ Balsamic Vinegar
1/4 cup tomato juice
1/4 cup tequila
1/4 cup plus 1 Tbsp. honey, divided
3 Tbsp. LEA & PERRINS Reduced Sodium Worcestershire Sauce
1/2 tsp. crushed red pepper
8 lamb loin chops (2 lb.), 1 inch thick
1 mango, chopped
1 can (8 oz.) crushed pineapple in juice, drained
2 green onions, chopped
1 jalapeño pepper, seeded, finely chopped

Steps:

  • Mix dressing mix, 1/2 cup oil, vinegar, tomato juice, tequila, 1/4 cup honey, worcestershire sauce and red pepper until blended. Pour 3/4 cup over chops in shallow dish; turn over to evenly coat. Refrigerate remaining dressing mixture for later use. Refrigerate chops 2 hours to marinate.
  • Meanwhile, combine remaining honey, remaining oil, mangos, pineapples, onions and jalapeño peppers. Refrigerate until ready to use.
  • Heat grill to medium heat. Remove chops from marinade; discard marinade. Grill chops 8 to 10 min. on each side or until done (160°F), brushing occasionally with the reserved dressing mixture. Serve topped with the mango salsa.

Nutrition Facts : Calories 290, Fat 16 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 40 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 14 g

GRILLED LEG OF LAMB WITH MANGO AND MINT SAUCE



Grilled Leg of Lamb with Mango and Mint sauce image

Provided by Food Network

Categories     main-dish

Time 11h5m

Yield 4 servings

Number Of Ingredients 28

4 ounces olive oil
3 ounces good red wine
2 tablespoons coarsely chopped fresh rosemary leaves, plus more for inserting in meat
2 tablespoons chopped lavender leaves
2 tablespoons minced garlic
3 tablespoons pineapple juice
3 tablespoons Worcestershire sauce
1 orange, peeled in strips with potato peeler
4 ounces sliced onion
4 star anise buds, cracked
1 tablespoon cracked black pepper
2 pounds boneless leg of lamb, separate the muscles and trim any connective tissue
Garlic cloves, peeled
Hawaiian sea salt
Freshly ground black pepper
2 ounces rice wine vinegar
3 tablespoons granulated sugar
2 ounces good dry white wine
3 ounces mango puree
1 Hawaiian (Thai) chili pepper finely minced
1 tablespoon fresh grated ginger
2-ounces veal stock
2 tablespoons fresh chopped mint leaves
Fresh ground black pepper
Vegetable, grilled
Mango slices, grilled
Feta cheese
Mint sprigs

Steps:

  • Mix all marinade ingredients together and pour over lamb. Cover and marinate overnight in the refrigerator.
  • Remove lamb from marinade. Stud with garlic cloves and rosemary leaves.
  • Season with Hawaiian sea salt and freshly ground black pepper. Grill to medium-rare, (130 degrees F internal temperature registers on an instant-read thermometer), over kiawe wood coals. Let rest 10 minutes before slicing.
  • In a small saucepot add the vinegar and sugar. Cook over medium heat until the sugar dissolves and begins to turn light brown. Add wine and cook down, reducing by half. Add the remaining ingredients and half the mint. Simmer 10 minutes to let flavors marry. Adjust seasonings with salt and pepper. Stir in remaining mint just before serving.
  • Slice the lamb thinly across the grain. On a platter, fan the lamb over grilled vegetables and grilled mango. Top the lamb with some of the sauce. Garnish with crumbled Feta cheese and mint sprigs.

GRILLED LAMB CHOPS WITH SPICY MANGO SAUCE



Grilled Lamb Chops with Spicy Mango Sauce image

Categories     Blender     Lamb     Quick & Easy     Backyard BBQ     Mango     Summer     Grill/Barbecue     Gourmet

Yield Serves 2

Number Of Ingredients 7

1 mango
1 large shallot
1/4 cup fresh lime juice
1 teaspoon sugar, or to taste
1/8 teaspoon cayenne
two 1/2-inch-thick center-cut shoulder lamb chops (about 3/4 pound each)
Garnish: lime wedges and fresh cilantro sprigs

Steps:

  • Prepare grill.
  • Peel, pit, and coarsely chop mango. Finely chop shallot. In a blender purée mango and shallot with lime juice, sugar, cayenne, and salt and pepper to taste until smooth. Transfer sauce to a bowl and if too thick whisk in some water, 1 tablespoon at a time. Pat lamb dry and season with salt and pepper. Grill lamb on a lightly oiled rack set 5 to 6 inches over glowing coals about 4 minutes on each side for medium-rare.
  • Serve chops topped with sauce and garnished with lime wedges and cilantro.

LAMB WITH MANGO SAUCE



Lamb with Mango Sauce image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 2 to 3 servings

Number Of Ingredients 21

3 tablespoons grapeseed oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 small onion, finely chopped
1 tablespoon garam masala
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
1/4 teaspoon cayenne pepper
1 can mango puree
A pinch of salt
A pinch of pepper
Grapeseed oil, for oiling the pan
2 tablespoons crushed fenugreek leaves
1 tablespoon coriander seeds, crushed with hands
1 tablespoon garam masala
1 teaspoon fennel seeds
1 teaspoon smoked paprika
A pinch of salt
A pinch of pepper
1 lamb rack, fat cap removed and bones cleaned

Steps:

  • For the curried mango sauce: Pour the oil into a medium-size saucepan over medium heat and, when it gets hot, add the garlic, ginger and onions. Cook until the onions are very soft and beginning to caramelize, 3 to 5 minutes. Add the garam masala, coriander, cumin, turmeric and cayenne pepper and stir as the spices toast and become aromatic, about 1 minute. Add the mango puree and stir well to combine. Season with salt and pepper and then let simmer for about 15 minutes. Keep warm.
  • For the crusted lamb rack: Preheat the oven to 400 degrees F. Oil a baking pan. Mix the fenugreek, coriander, garam masala, fennel, paprika, salt and pepper together in a shallow dish. Then press the lamb rack into it, rolling it back and forth making sure it is well coated. Place in the prepared pan and roast until it reaches the desired level of doneness, 15 to 20 minutes for medium-rare. Let rest before slicing. Serve the lamb with the mango sauce.

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  • Blend all ingredients in processor until smooth. Transfer to small bowl. Season with salt. Cover and chill. DO AHEAD Can be made 1 day ahead.
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2021-07-14 Instructions. Position a rack in the center of the oven and heat the oven to 425°F. Line a small roasting pan or line baking sheet with foil (to make it easier to clean the glaze …
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LAMB CHOPS WITH MANGO HONEY RECIPE - GERARD CRAFT - FOOD & …
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  • Stir together scallions, soy sauce, ginger, lime juice, and jalapeño in a large ziplock plastic freezer bag. Add lamb to bag, and seal, squeezing out as much air as possible. Refrigerate lamb 6 hours or up to overnight.
  • Heat a medium skillet over medium-high; add green peppercorns, coriander, and anise. Cook, stirring often, until toasted and aromatic, about 1 minute. Stir in mango nectar, and cook, without stirring, until liquid is reduced by half, about 8 minutes. Remove from heat, and pour through a fine wire-mesh strainer into a bowl; discard solids. Stir in honey, and set aside. (Do not refrigerate.)
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2014-02-03 For the curried mango sauce: Pour the oil into a medium-size saucepan over medium heat and, when it gets hot, add the garlic, ginger and onions. Cook until the onions are very soft and beginning to caramelize, 3 to 5 minutes. Add the garam masala, coriander, cumin, turmeric and cayenne pepper and stir as the spices toast and become aromatic, about 1 …
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LAMB WITH MANGO SAUCE RECIPE
Recipe of Lamb with Mango Sauce Recipe food with ingredients, steps to cook and reviews and rating. Tweet. New recipes; Best recipes; My recipes; Find recipes: Lamb with Mango Sauce Recipe . For the crusted lamb rack: Preheat the oven to 400 degrees F. Oil a baking pan. Mix the fenugreek, coriander, garam masala, fennel, paprika, salt and pepper ... Visit original page …
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AMERICAN LAMB LOIN CHOPS WITH MANGO SAUCE - CATELLI BROTHERS
1 tablespoon chopped fresh mint. Preparation. Mix cumin, pepper and brown sugar. Rub mixture on both sides of lamb chops. Combine mango, jalapeño and mint for sauce. Grill chops over medium coals for about 6 minutes on each side or to desired degree of doneness. Spoon mango sauce over lamb chops. Source: American Lamb Board.
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