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| General Category : Main Course |
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| Food Group : Meat-Lamb, Vegetables |
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| Preparation Method : Grill |
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| 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. |
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Ingredients
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2 racks lamb (each about 1 lb/500 g) |
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2 cloves garlic, pressed or minced |
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4 tsp (20 mL) amber or dark rum |
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1/4 tsp (1 mL) each salt, cayenne pepper, black pepper, ground cumin and turmeric |
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Mint Chutney: |
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1/2 cup (125 mL) packed mint leaves |
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1 green onion, chopped |
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1 hot green pepper, seeded and chopped |
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1 tbsp (15 mL) lime juice |
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2 tsp (10 mL) granulated sugar |
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2 tsp (10 mL) amber rum |
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1/4 tsp (1 mL) salt |
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Preparation
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Trim excess fat from lamb. Mix together garlic, rum, salt, cayenne, pepper, cumin and turmeric. Rub on meat portions of lamb; cover with plastic and marinate for 1 hour or refrigerate for up to 1 day.
Grill over medium-high heat, covered and turning once, until medium-rare or digital thermometer inserted into thickest part reads 150°F/65°C, about 20 minutes. Remove from grill; let stand for 5 minutes.
Mint Chutney: In food processor or mini processor, whirl mint, onion, hot pepper, lime juice, sugar, rum and salt until finely minced (or mince by hand). (Make-ahead: Refrigerate for up to 1 day.)
Cut lamb into single chops. Top with dollop of Mint Chutney.
Makes about 16 chops, or 4 main or 8 mixed-grill servings.
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Nutritional information
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Per each of 8 servings: about 105 cal, 11 g pro, 5 g total fat (2 g sat. fat), 2 g carb, 0 g fibre, 36 mg chol, 179 mg sodium. % RDI: 1% calcium, 10% iron, 2% vit A, 3% vit C, 6% folate.
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Source
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Homemakers Magazine: June 2006
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