Battten out the lamb a little to make it slightly easier to handle. Place the oil, vinegar and mustard in a bowl. Season and stir well. Add the lamb and leave to marinade for a few minutes. Meanwhile, melt the butter in a sauceupan and add the onions, sugar, vinegar and sultanas. Cook over a medium heat until really well caramelised (this will take about 20 minutes). Whilst the onions are cooking, heat a non stick griddle. Skewer the lamb onto the rosemary branches and start to cook the lamb. Drizzling with a little oil if necessary. Cook over a medium heat for about 15 minutes, or until just pink in the centre. As the onions are cooked down tear the mint and stir into the chutney. Serve immediatley before the mint darkens too much. Serve with rice.
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|Serving Size: 1 Serving (298g)|
|Recipe Makes: 1|
|Calories from Fat: 439 (66%)|
|Amt Per Serving||% DV|
|Total Fat 48.8g||65 %|
|Saturated Fat 26.8g||134 %|
|Monounsaturated Fat 16.3g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 107.5mg||33 %|
|Sodium 642.7mg||22 %|
|Potassium 444.5mg||12 %|
|Total Carbohydrate 57.5g||17 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 53g|
|Protein 4g||6 %|
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Calories per serving: 667
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