Mojito Rack of Lamb

Author: Canadian Living

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.

  • Portion size 4 servings

Ingredients

  • 2 racks of lamb about 1 lb/500 g each
  • 2 cloves garlic pressed or minced
  • 4 teaspoons amber rum
  • 4 teaspoons dark rum
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon turmeric
Mint Chutney:
  • 1/2 cup packed fresh mint leaves
  • 1 green onion chopped
  • 1 hot green pepper seeded and chopped
  • 1 tablespoon lime juice
  • 2 teaspoons granulated sugar
  • 2 teaspoons amber rum
  • 1/4 teaspoon salt

Method

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.

Nutritional facts Per serving: about

  • Sodium 358 mg
  • Protein 22 g
  • Calories 210.0
  • Total fat 10 g
  • Cholesterol 72 mg
  • Saturated fat 4 g
  • Total carbohydrate 4 g

%RDI

  • Iron 20.0
  • Fibre 0.0
  • Folate 12.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 6.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Mojito Rack of Lamb

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