Rosemary And Garlic Lamb With Mango Chutney Recipe

Name: Rosemary And Garlic Lamb With Mango Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons oil; 1 onion small, peeled and finely diced; 2 tablespoons fresh ginger peeled and finely diced; 4 cloves garlic peeled and finely diced; 1 mango peeled, pitted and finely diced; 1/2 red bell pepper deseeded and diced; 4 tablespoons coconut milk; lime juice to taste; curry powder to taste; cayenne to taste; 3 1/2 tablespoons fresh rosemary a little reserved for garnish, remainder finely chopped; 1 1/4 pounds lamb leg cut into 3.5 oz chunks

Servings: persons

4 tablespoons oil
1 onion small, peeled and finely diced
2 tablespoons fresh ginger peeled and finely diced
4 cloves garlic peeled and finely diced
1 mango peeled, pitted and finely diced
1/2 red bell pepper deseeded and diced
4 tablespoons coconut milk
lime juice to taste
curry powder to taste
cayenne to taste
3 1/2 tablespoons fresh rosemary a little reserved for garnish, remainder finely chopped
1 1/4 pounds lamb leg cut into 3.5 oz chunks

1
Preheat oven to 325u00b0F. Line a baking tray with parchment paper. To make the mango chutney, heat 1 tbsp oil in a saucepan and saute onion, ginger and 1 clove garlic for 2 mins. Add mango, pepper and saute over medium heat for 5 mins. Add coconut milk and simmer for 5 mins. Add lime juice, curry powder, cayenne and salt to taste. Remove from heat and allow to cool.
2
Meanwhile, heat 1 tbsp oil in a saucepan and saute rosemary and remaining garlic for 1 min. Remove from heat. Heat remaining oil, season lamb then sear until browned on all sides. Spread rosemary and garlic mixture over lamb and place on prepared baking tray. Roast for 8-10 mins. Remove from oven and allow to rest for 5 mins. Garnish with rosemary and serve with mango chutney.

615

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 tablespoons oil, 1 onion small, peeled and finely diced, 2 tablespoons fresh ginger peeled and finely diced, 4 cloves garlic peeled and finely diced, and more.

Yes, Rosemary And Garlic Lamb With Mango Chutney falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rosemary And Garlic Lamb With Mango Chutney

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