Mint Chutney Barbecued Lamb Potato Salad Recipes

MINT CHUTNEY, BARBECUED LAMB & POTATO SALAD

Steps:

• First, make the chutney. Put all the ingredients with a good pinch of salt and a small splash of water in a minichopper or food processor and blitz to a chunky paste. Will keep in the fridge for two days.
• Use one-third of the chutney to marinate the lamb for at least a couple of hours, or up to 24 hrs before. To make the potato salad, boil the potatoes until just cooked, around 12-15 mins. When they've got about a minute left, add the peas. Drain and leave to cool. Toss the spring onions through the potatoes and peas, then dress with one-third of the chutney and the yogurt. Can be made a day ahead and chilled in the fridge. Take out 1 hr before serving.
• To cook the lamb, heat the barbecue until the coals are ashen. Grill the lamb, flesh-side down, for about 25 mins, then flip it over and cook on the fat side for about 15 mins until charred and sizzling. When the lamb is cooked to your liking, leave it to rest on a warm platter to catch the juices. To serve, carve the lamb into thick slices, again catching the juices. In a bowl, mix the cooking juices with the remaining chutney, and serve alongside the lamb.

MINT CHUTNEY

Steps:

• In a food processor, combine the cilantro, mint leaves, chile pepper, salt, onion and tamarind juice. Process to a fine paste, adding enough water to achieve a thick sauce.

GRILLED LAMB CHOPS WITH MINT

Steps:

• Preheat a grill to medium high. Mix the olive oil, mint, red pepper flakes, and salt to taste in a bowl. Rub the lamb chops all over with the garlic. Transfer a few tablespoons of the mint oil to a small bowl and brush on the chops.
• Grill the chops until charred, 3 to 4 minutes per side. (Press the middle of a chop with your finger: It should be slightly firm with a little give for medium-rare doneness.) Transfer to a platter and brush with some of the remaining mint oil. Sprinkle with mint and serve with more mint oil.

MINT CHUTNEY

Steps:

• In a blender, combine the first 8 ingredients; cover and process until smooth, adding water to reach desired consistency.

LAMB CHOPS WITH MINT OIL

Steps:

• Brush lamb chops with 1 tablespoon olive oil; season with rosemary, salt, and pepper. Marinate in the refrigerator, 15 minutes to 2 hours.
• Heat remaining 1 tablespoon olive oil in a skillet. Cook lamb chops until browned, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Combine mint leaves, 3 tablespoons extra-virgin olive oil, lemon juice, and lemon zest in a blender; blend until smooth. Drizzle over lamb chops.

LEMON POTATO SALAD WITH MINT

Steps:

• Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them.
• In a bowl, whisk together lemon juice, salt and olive oil.
• Transfer hot potatoes to a large bowl and toss with dressing, scallions, mint and Turkish pepper. Let cool to room temperature, or refrigerate until ready to use. Just before serving, top with additional lemon juice, scallions, mint and Turkish pepper.

MINT CRUSTED RACK OF LAMB

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Line a baking sheet with foil.
• Cook mint leaves in a pot of boiling water for about 10 seconds.
• Transfer mint leaves to a bowl of ice water; soak for 30 seconds, drain and squeeze dry.
• Combine blanched mint with garlic, olive oil, bread crumbs, salt, black pepper, and cayenne pepper in a food processor or blender. Blend for 20 to 30 seconds until fine and crumbly.
• Transfer mint mixture to a large bowl; stir in Parmigiano-Reggiano cheese, set aside.
• Combine 1/4 cup Dijon mustard and 2 teaspoons honey in a small bowl, set aside.
• Combine extra-virgin olive oil, rice vinegar, 2 teaspoons honey, 1 teaspoon Dijon mustard, salt, and black pepper in a jar with a lid. Shake vinaigrette vigorously until combined, about 30 seconds. Set vinaigrette aside.
• Slice 1/2 to 1-inch slits between each bone of the lamb racks to assure the meat roasts evenly.
• Season each rack with salt and black pepper on all sides.
• Heat vegetable oil in skillet over high heat. Brown each lamb rack for 2 to 3 minutes on each side.
• Transfer lamb racks to the foil-lined baking sheet.
• Brush each rack with mustard and honey mixture. Sprinkle mint mixture over the top and sides of each rack.
• Bake in the preheated oven until browned on top and medium rare in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 125 to 130 degrees F (52 to 54 degrees C). Remove from oven and allow lamb to rest for 10 minutes before serving, drizzled with honey mustard vinaigrette.

SPICED LAMB CHOPS WITH MINT-MANGO SAUCE

Steps:

• For mint-mango sauce:
• Blend all ingredients in processor until smooth. Transfer to small bowl. Season with salt. Cover and chill. (Can be made 1 day ahead.)
• For lamb chops:
• Prepare barbecue (medium-high heat). Whisk first 8 ingredients in small bowl. Mix oil and garlic in another bowl. Brush chops on both sides with oil mixture, then press chops into spice mixture to coat both sides. Grill chops to desired doneness, about 4 minutes per side for medium-rare. Transfer to platter. Garnish with mint sprigs. Serve warm or at room temperature with sauce.

BARBECUED RACK OF LAMB WITH TOMATO-MINT DRESSING

Steps:

• Press 2 whole cloves, close to bone, into each double lamb chop. Arrange chops in 13x9x2-inch glass baking dish. Whisk oil, mint, vinegar, and mustard in small bowl to blend. Season dressing generously with salt and pepper. Spoon 1/3 cup dressing over lamb and turn to coat evenly; reserve remaining dressing in bowl. Let lamb marinate at room temperature 2 hours or cover and refrigerate up to 6 hours, turning lamb occasionally.
• Prepare barbecue (medium-high heat). Mix tomatoes into reserved dressing in bowl. Grill lamb until cooked to desired doneness, turning occasionally, about 10 minutes for medium-rare. Transfer lamb chops to platter; spoon tomato-mint dressing over and serve.