- 2 tablespoons [30 mL] olive oil
- 2 tablespoons [30 mL] curry powder
- 2 cloves garlic, minced
- 1 tablespoon [15 mL] finely chopped fresh ginger root
- 8 spring lamb loin chops, defrosted [1 1/2 pounds / 750 g]
Banana Chutney
- 1/4 cup [60 mL] peanuts
- 2 firm bananas
- 3 tablespoons [45 mL] rice vinegar
- 2 tablespoons [30 mL] coarsely chopped raisins
- 1 tablespoon [15 mL] grated fresh ginger root
- Pinch of cayenne
- Fresh coriander or parsley sprigs [for garnish]
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- In a samll skillet, heat olive oil and cook curry powder over low heat, stirring until fragrant, about 5 minutes.
- Cool and stir in garlic and ginger root.
- Dip chops in mixture to cat each lightly.
- Place lamb chops in plastic bag and marinate at room temperature 1 hour or up to 6 hours in refrigerator, but bring out to room temperature about 30 minutes before grilling.
- Place chops on oiled grill, 4 to 6 inches [10 to 15 cm] above medium-hot charcoals or on medium-high setting and grill about 5 minutes per side for rare.
- Serve accompanied with banana chutney.
Banana Chutney
- One hour before serving, prepare chutney.
- In toaster oven or conventional oven at 350°F [180°C], toast peanuts in small baking pan until golden - up to 10 minutes.
- Cool and coarsely chop.
- Meanwhile, in medium bowl, mash bananas with fork and stir in vinegar, raisins, ginger root, cayenne and peanuts.
- Let sit, covered, at room temperature, for 1 hour.
- The chutney should not be made a long time ahead, but should have 1 hour to let flavor develop.
- Garnish with sprig of coriander or parsley to serve.
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