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Recipe From by Jamie Purviance

Marinated Lamb Chops with Mango Chutney and Basmati–Pistachio Pilaf

  • People

    Serves 4 to 8

  • Prep Time

    45 min.

  • Marinating Time

    1 to 2 h

  • Grilling Time

    6 to 8 min.

People
Serves 4 to 8
Prep Time
45 min.
Marinating Time
1 to 2 h
Grilling Time
6 to 8 min.

the Ingredients

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Marinade

  • 240 milliliters plain Greek yogurt, whole milk or 2%
  • 6 grams chopped fresh mint leaves and tender stems
  • 6 grams chopped fresh cilantro leaves and tender stems
  • vegetable oil
  • fresh lime juice
  • peeled, minced fresh ginger
  • garlic cloves, minced
  • garam masala
  • curry powder, preferably hot
  • kosher salt
  • ground black pepper
 
  • large rib or loin lamb chops, each about 2.5 centimetres thick

Chutney

  • 85 grams apricot preserves, stirred
  • chopped fresh mint leaves
  • chopped fresh cilantro leaves
  • fresh lime juice
  • white wine vinegar
  • peeled, minced fresh ginger
  • 2 to 3 teaspoons of seeded and minced jalapeno chile pepper (½ medium)
  • large ripe mango, cut into small dice
  • kosher salt
  • ground black pepper

Pilaf

  • 195 grams basmati rice
  • vegetable oil
  • 120 grams chopped yellow onion
  • garlic cloves, minced
  • garam masala
  • 480 milliliters low-sodium chicken broth
  • kosher salt
  • 100 grams golden raisins
  • 60 grams shelled, unsalted pistachios, coarsely chopped
  • Olive oil cooking spray
  • 6 grams chopped fresh mint leaves (optional)

Special Equipment

  • fine-mesh strainer

Instructions

  • 01 In a large bowl whisk the marinade ingredients. Pat the lamb chops dry, add to the marinade and turn to coat. Let marinate at room temperature for 1 hour, or cover and refrigerate for 2 hours for the best results. (The chops can be marinated in the refrigerator for up to 1 day. Bring to room temperature 15 to 30 minutes before grilling.)
  • 02 In a medium bowl mix the preserves, mint, cilantro, lime juice, vinegar, ginger and jalapeno. Add the mango, salt and pepper and toss gently to combine. Cover and refrigerate until ready to serve. 
  • 03 Prepare the grill for direct cooking over medium heat (180°C to 230°C).
  • 04 Put the rice in a fine-mesh strainer and rinse under cold water until the water runs clear. Let the rice drain for 5 to 10 minutes. In a medium saucepan over medium–high heat on the stove, warm the vegetable oil. Add the onion and cook until light golden and tender, about 5 minutes, stirring frequently. Add the garlic and garam masala and stir for 30 seconds. Add the rice and stir for 1 minute. Add the broth and salt and bring to a boil. Reduce the heat to low, cover and simmer until the rice is just tender and the liquid is absorbed, 10 to 12 minutes. Remove the saucepan from the heat. Stir in the raisins and pistachios. Cover and let stand while grilling the lamb chops. 
  • 05 Brush the cooking grates clean. Remove the lamb chops from the bowl, allowing as much marinade as possible to cling to the chops. Spray the chops with oil. Grill the chops over direct medium heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice. Remove from the grill.
  • 06 Divide the lamb chops, rice and mango chutney among serving plates. Top with the mint, if desired, and serve warm. 
Ingredients
Instructions