Lamb Chops with Mango Chutney and Garam Masala Basmati Rice
While it isn’t short sleeves and shorts weather here in the Northwest there have been glimmers of warmer days ahead. This past weekend I heard the nighttime chirps of Spring Peepers for the first time, they certainly are one of the harbingers of Spring in this area and I love to hear them chirping through the evening hours. For those of you who put the grill away for the winter it’s time to get them out, clean them up and get cooking outside!
This is a great and simple dish to start the grilling season off and if you have canned any of last year’s late season fruits in the form of chutney you can use that to dress up the lamb.
– 8-10 Lamb Chops-you might check the local markets for Spring Lamb that was raised locally.
– Salt and Fresh Ground Black Pepper for seasoning
– Pure Olive Oil
– 1 Cup Mango Chutney
Prepare a hot grill-either use many coals or if using gas bring the temperature to at least 500 degrees. Season the lamb chops on both sides with Salt and Fresh Ground Black Pepper. Rub with olive oil and grill 2 minutes then turn them 90 degrees and grill 2 more minutes.
Flip the chop grill 2 minutes and remove from flame to 200 degree oven to rest 5 minutes or cook.
Medium Rare-130-135 degrees
While the grill is warming up prepare the rice:
– Garam Masala Basmati Rice
– ½ onion diced fine
– 4T butter
– 1t Garam Masala
– 4 cups water, chicken or vegetable stock
– 2 cups Basmati
Melt butter and sauté onion to clear transparency-no color. Add Garam Masala, stir for 1 minute. Add Basmati, stir for 1 minute. Add 4 cups liquid and bring to rapid boil and then cover and turn very low for 18 minutes.
Since you have the grill warm you can grill seasoned and oiled eggplant slices or asparagus.
Serve the gilled chops with criss-cross marks side up and make sure to accompany the lamb with your home made or store bought chutney!
Be sure to pair with one of our great Coyote Canyon or H/H Estates Wines…Cheers!