Mojito Rack of Lamb
21 people added this to their Recipe Box
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 210210 cal |
| pro | 22 g22g pro |
| total fat | 10 g10g total fat |
| sat. fat | 4 g4g sat. fat |
| carb | 4 g4g carb |
| fibre | 0 g0g fibre |
| chol | 72 mg72mg chol |
| sodium | 358 mg358mg sodium |
| % RDI: | - |
| calcium | 22 calcium |
| iron | 2020 iron |
| vit A | 44 vit A |
| vit C | 66 vit C |
| folate | 1212 folate |
Mint and rum define this famous Cuban drink; here we infuse lamb with rum, garlic and spices, then top it with a fragrant mint chutney.
Ingredients
- 2 racks of lamb , about 1 lb/500 g each2 racks of lamb, about 1 lb/500 g each
- 2 cloves garlic , pressed or minced2 cloves garlic, pressed or minced
- 4 tsp amber rum 4 tsp amber rum or dark rum
- 1/4 tsp salt 1/4 tsp salt
- 1/4 tsp black pepper 1/4 tsp black pepper
- 1/4 tsp cayenne pepper 1/4 tsp cayenne pepper
- 1/4 tsp ground cumin 1/4 tsp ground cumin
- 1/4 tsp turmeric 1/4 tsp turmeric
- Mint Chutney:
- 1/2 cup packed fresh mint leaves 1/2 cup packed fresh mint leaves
- 1 green onion , chopped1 green onion, chopped
- 1 hot green pepper , seeded and chopped1 hot green pepper, seeded and chopped
- 1 tbsp lime juice 1 tbsp lime juice
- 2 tsp granulated sugar 2 tsp granulated sugar
- 2 tsp amber rum 2 tsp amber rum
- 1/4 tsp salt 1/4 tsp salt
Preparation
Trim excess fat from lamb, leaving thin layer over meat. Mix together garlic, rum, salt, pepper, cayenne, cumin and turmeric; rub all over lamb. Marinate for 1 hour or, refrigerated, up to 1 day.
Mint Chutney: In food processor, pulse together mint, onion, hot pepper, lime juice, sugar, rum and salt until finely minced.
Grill racks, covered, on greased grill over medium-high heat, turning once, until medium-rare, about 20 minutes. Transfer to cutting board; tent with foil and let stand for 5 minutes before cutting into 1-chop portions. Spoon dollop of Mint Chutney over each chop.
Mint Chutney: In food processor, pulse together mint, onion, hot pepper, lime juice, sugar, rum and salt until finely minced.
Grill racks, covered, on greased grill over medium-high heat, turning once, until medium-rare, about 20 minutes. Transfer to cutting board; tent with foil and let stand for 5 minutes before cutting into 1-chop portions. Spoon dollop of Mint Chutney over each chop.
- Keywords : Main Course; Lamb; Garlic; Rum; Green onions; Mint; Grill/Barbecue; 300 calories;
Related content
-
Lamb Chops with Chunky Greek Salad
Serve with Grilled Greek Pitas (see recipe link below).
-
Mexican Slow-Roasted Leg of Lamb
Slow roasting gives you exceptionally tender lamb and allows the Mexican flavours to permeate the...
-
Rotisserie lamb
This is a very easy recipe, but one that draws OOh's and AAAh's from guests when they see and...
-
Roast Leg of Lamb with 40 Cloves of Garlic
The tender, mild cloves of roasted garlic make this simple preparation special enough for company.
