Monday, 2 July 2012

Lamb with Fruit Chutney Marinade





Marinating steak
This fruity marinade will marinate lamb chops or any red meat beautifully and is especially good for the B/Q.  I recommend overnight marinating or 8 hours if through the day. The lamb will caramelise quite abit so attention on cooking is required to create a happy medium.  To higher heat and the lamb will burn and maybe not cooked to desired state on the inside, to low (if cooking on a grill plate on the stove) will make liquid exude from the chops and is just not happening.  So a medium to high heat is best for caramelising and cooking to desire, rare, medium rare, or medium.   Cooking times will vary but think around 15 minutes if deciding cooking times for service.




Ingredients
½ cup of fruit chutney (160g)
2 Tablespoons olive oil
2 Teaspoons French mustard
½ teaspoon cracked pepper
4 lamb forequarter chops (760g) or any desired meat.

Method
1. Combine chutney, oil, mustard and pepper in large bowl, add lamb.  Cover and refrigerate for 3 hours or overnight.
2. Cook lamb on heated oiled barbecue, uncovered, until browned and cooked as desired.
3. A nice serving suggestion for this dish is saffron rice and pappadoms.

Note:  Change the fruit chutney for varying flavours e.g. Tamarillo Chutney, Tomato Chutney and change brands since they all taste different.

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