Best Grilled Lamb Chops With Fresh Mango Chutney Recipes
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
SUNNY'S GRILLED LAMB CHOPS WITH A "NO COOK" ORANGE CHUTNEY
Steps:
- For the chops: In a bowl, mix together the chili powder, salt, pepper, hot sauce and orange zest. Rub the mixture on all sides of the lamb chops. Place on a plate or baking sheet in a single layer and drizzle with some of the olive oil. Flip the chops and drizzle some on the other side. Rest at room temperature for 2 hours.
- Heat a grill to medium high. Place the chops over direct heat and grill just 1 to 2 minutes on one side. Flip, grilling just 1 to 2 minutes on the other side. Remove to a clean baking sheet and cover with aluminum foil.
- For the chutney: Place the orange sections in a large bowl. Squeeze the juice from the remaining membranes and flesh into a separate medium bowl. Add the marmalade, parsley, Worcestershire, hot sauce and scallion to the juice. Taste and season the sauce with a pinch of salt and a few grinds of black pepper. Pour over the orange sections in the large bowl and gently toss to coat. Serve over the rested lamb chops.
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
GRILLED LEG OF LAMB WITH MANGO AND MINT SAUCE
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
Categories Blender Lamb Quick & Easy Backyard BBQ Mango Summer Grill/Barbecue Gourmet
Yield Serves 2
Number Of Ingredients 7
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.
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