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Spice Rubbed Grilled Lamb with Warm Mango Chutney

May 24, 2012
Preparation Time: approximately 15 minutes

Cooking Time: 6 minutes

Serving Size: makes 2


Mango Chutney

1 mango, diced

¼ pineapple, diced

1 large shallot, minced

¼ cup lime juice

1 teaspoon sugar, or to taste

1/8 teaspoon cayenne

Spice Blend

¼ cup olive oil

1 teaspoon cumin

1 teaspoon coriander

½ teaspoon chili powder

½ teaspoon cinnamon

1 teaspoon black pepper

¾ teaspoon salt


Toss together mango chutney ingredients in small bowl. In separate bowl, combine spice blend ingredients. Allow chutney to marinate at room temperature 20 minutes, tossing to combine occasionally.

Rub spice blend on lamb, both sides, until evenly coated. Meanwhile, heat grill, brush with oil, and sear both sides of lamb, creating an X before moving on to the alternate side. Cook lamb to desired doneness. RECOMMENDED: medium.

Toss chutney together before serving with lamb.

Storage and Turn-out:

Serve hot with salsa on side.

Can substitute venison in recipe for lamb.

Nutrition Note: Meats like lamb and venison are not only delicious as they have a different flavor compared to beef, chicken, or pork, but also are packed with nutrition. These meats have low marbling, which means they are leaner cuts of red meat. Also, these meats are high in protein, iron, choline, magnesium, and phosphorus.

Because iron is better absorbed with vitamin C, the ingredients in the chutney allow for better absorption of nutrients.

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