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Name: Rosemary Lamb Skewers with Mint And Onion Chutney
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 4 rosemary Sturdy thick; 2 tb Sultanas; 2 tb olive oil; 25 g Caster sugar (1oz); 1 bunch mint Good bunch of; 2 tb Whole grain mustard; 4 Lean boneless lamb steaks; 50 g Butter (2oz); 1 tb White wine vinegar; Boiled rice to serve; 2 tb Balsamic vinegar; 1 Onions chopped (up to 2)

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INGREDIENTS

4 rosemary ; Sturdy thick
FOR THE CHUTNEY
2 tb Sultanas
2 tb olive oil
25 g Caster sugar ; (1oz)
1 bunch mint ; Good bunch of
2 tb Whole grain mustard
4 Lean boneless lamb steaks
50 g Butter ; (2oz)
1 tb White wine vinegar
Boiled rice ; to serve
2 tb Balsamic vinegar
1 Onions ; chopped (up to 2)

Servings

INSTRUCTIONS

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.

NOTES

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Rosemary Lamb Skewers with Mint And Onion Chutney

4 rosemary Sturdy thick
 FOR THE CHUTNEY
2 tb Sultanas
2 tb olive oil
25 g Caster sugar (1oz)
1 bunch mint Good bunch of
2 tb Whole grain mustard
4 Lean boneless lamb steaks
50 g Butter (2oz)
1 tb White wine vinegar
 Boiled rice to serve
2 tb Balsamic vinegar
1 Onions chopped (up to 2)

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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Nutrition

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Serving Size: 1 Serving (298g)
Recipe Makes: 1

Calories: 667
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 %
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.

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Calories per serving: 667

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