Curry-Dusted Lamb Chops with Spiced Cranberry Chutney

Curry-Dusted Lamb Chops with Spiced Cranberry Chutney IMAGE Author: Canadian Living Credits: Curry-Dusted Lamb Chops with Spiced Cranberry Chutney IMAGE

Turmeric and other aromatic spices stand up well to a strong-flavoured meat like lamb. This dish is so easy to throw together yet elegant enough for entertaining. You can use mild, medium or hot curry powder, depending on the amount of heat you like. Sprinkle with fresh parsley, if desired.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: March 2016

Ingredients

Curry-Dusted Lamb Chops:
  • 1 teaspoon curry powder
  • 3/4 teaspoons cumin seeds
  • 1/2 teaspoon each salt and tumeric
  • 8 lamb chops (about 565 g total)
  • 1 tablespoon olive oil
Spiced Cranberry Chutney:
  • 1 tablespoon olive oil
  • half onion chopped
  • 2 teaspoons minched peeled fresh ginger
  • 1 clove garlic minced
  • 1 1/2 teaspoon mustard seeds
  • 2 star anise
  • 2 green cardamom pods
  • 1/4 teaspoon ground cloves
  • 1 cup frozen cranberries
  • 1/3 cup dried cranberry
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt

Method

Spiced Cranberry Chutney: In saucepan, heat oil over medium heat; cook onion, ginger and garlic, stirring, until onion is softened, about 4 minutes. Add mustard seeds, star anise, cardamom pods and cloves; cook, stirring, until fragrant, about 1 minute.

Stir in frozen cranberries, dried cranberries, sugar, salt and 1/3 cup water; bring to boil. Reduce heat and simmer, stirring, until cranberries have broken down, liquid is thickened and mixture reaches jam-like consistency, about 5 minutes. Scrape into heatproof dish; refrigerate until cool, about 45 minutes. (Make-ahead: Cover and refrigerate for up to 5 days; let stand at room temperature for 30 minutes before serving.)

Curry-Dusted Lamb Chops:
Stir together curry powder, cumin seeds, salt and turmeric; rub all over lamb.

In large nonstick skillet, heat oil over medium-high heat; cook lamb, turning occasionally, until desired doneness, 5 to 6 minutes for medium-rare. Let stand for 3 minutes. Serve with chutney.


Nutritional facts per serving: about

  • Fibre 3 g
  • Sodium 501 mg
  • Sugars 21 g
  • Protein 20 g
  • Calories 395.0
  • Total fat 23 g
  • Potassium 329 mg
  • Cholesterol 51 mg
  • Saturated fat 8 g
  • Total carbohydrate 27 g

%RDI

  • Iron 16.0
  • Fibre 0.0
  • Folate 9.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 7.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Curry-Dusted Lamb Chops with Spiced Cranberry Chutney

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