Rack of Lamb with Chutney-Mint Glaze

Rack of Lamb with Chutney-Mint Glaze
Rack of Lamb with Chutney-Mint Glaze
"The recipes here reflect my British roots, but not necessarily my family traditions," writes Mairi Morrison of London, England. "Although my mother is from Scotland and my father is from Northern Ireland, I grew up in Los Angeles, where our weeknight meals were typically American: spaghetti, tacos, and burgers. It wasn't until I moved to Europe that I became really interested in food. Here in London my social life is centered around the table. I really like this dish because it is typically British, and perfect for a rainy winter evening in London." This inventive, super-easy glaze is made by mixing fresh mint with purchased mango chutney and mint jelly.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 servings
Lamb Roast Winter Bon Appétit
  • Carbohydrate 63 g(21%)
  • Cholesterol 157 mg(52%)
  • Fat 71 g(110%)
  • Fiber 1 g(3%)
  • Protein 30 g(61%)
  • Saturated Fat 31 g(157%)
  • Sodium 159 mg(7%)
  • Calories 1012

Preparation Preheat oven to 400°F. Line large baking sheet with foil. Sprinkle lamb with salt and pepper. Blend chutney, mint jelly and chopped mint in small saucepan. Spread 1/4 cup mixture over meat side of each lamb rack. Place racks on prepared sheet, bone side down. Reserve remaining chutney mixture in pan for sauce. Roast lamb until cooked to desired doneness, about 20 minutes for medium-rare (meat thermometer will register 130°F). Cut lamb between bones into individual chops; divide among plates. Bring chutney sauce to boil, stirring constantly; spoon sauce alongside chops. Garnish with fresh mint sprigs.

Preparation Preheat oven to 400°F. Line large baking sheet with foil. Sprinkle lamb with salt and pepper. Blend chutney, mint jelly and chopped mint in small saucepan. Spread 1/4 cup mixture over meat side of each lamb rack. Place racks on prepared sheet, bone side down. Reserve remaining chutney mixture in pan for sauce. Roast lamb until cooked to desired doneness, about 20 minutes for medium-rare (meat thermometer will register 130°F). Cut lamb between bones into individual chops; divide among plates. Bring chutney sauce to boil, stirring constantly; spoon sauce alongside chops. Garnish with fresh mint sprigs.

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