Try this Rack of Lamb with Chili Mint Chutney and Carrot Cardamom Chu recipe, or contribute your own.
Suggest a better descriptionPreheat oven 375 degrees. In a food processor combine all ingredients, (except lamb), until a paste is formed. Spread paste over lamb, taking care to avoid bones, and marinate in refrigerator for 2 days. Remove from marinade, (do not scrape), and roast, uncovered, in a heavy cast-iron pan for 15 minutes. Chili Mint Chutney: Combine mint, green onions, salt, vinegar, sugar and chilis in a blender and puree. Add water to thin. Taste and adjust seasoning if necessary. Carrot Cardamom Chutney: Combine all ingredients in a blender and puree until smooth. Recipe by: CHEF DU JOUR SHOW #DJ9171
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Serving Size: 1 Serving (76g) | ||
Recipe Makes: 4 servings | ||
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Calories: 113 | ||
Calories from Fat: 1 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 149.1mg | 5 % | |
Potassium 81.2mg | 2 % | |
Total Carbohydrate 27.9g | 8 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 27.2g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 113
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