California Lamb Chops with Tomato-Mint Chutney

2:15 PM, Aug 19, 2010   |    comments
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  • California Lamb Chops with Tomato-Mint Chutney
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  • Ingredients for the Lamb/Rub:
    2 racks of California Pure Lamb, Frenched, 2 to 2 1/2 pounds total
    ¼ cup Olive Oil
    1 cup New Mexico chile powder
    3 Tbs. Brown sugar
    3 Tbsp. Kosher Salt
    3 Tbsp. Fresh garlic cloves - peeled and chopped.

    Ingredients for Tomato-Mint Chutney:
    4 ea. Roma tomatoes- Cored and quartered.
    1 tsp. Fresh ginger root - peeled/grated
    ¼ cup Granulated sugar
    1 cup Cider vinegar
    1 ea. Chipotle pepper in adobo - minced
    1 tsp. Spanish smoked paprika
    2 tsp. Fresh mint leaves - minced  

    Prepare the Grill to a preheated temperature of 350 to 400°F.

    For the Lamb:
    Let the lamb racks rest and come up to room temperature for about 20 minutes. While they are doing so, in a bowl, prepare the chile rub by combining the olive oil, chile powder, brown sugar, salt and garlic.

    For the Smoked Chile Tomato-Mint Chutney:
    Place all ingredients in a non-reactive pan and bring to a boil. Reduce heat and bring to a simmer. Cook until chutney thickens, about 20-30 minutes.

    Rub the lamb racks to fully cover on all sides. Place the lamb racks on Grill until an Instant-read thermometer measures an internal temperature of 135 to 140°F, about 10 to 12minutes.

    Remove the lamb from the grill and let it rest for about 2 minutes before slicing. Slice the racks into chops and serve on a pre-heated platter. Spoon chutney on each lamb chop.

    Courtesy of Rio Grill Recipe serves 4 people

    Sacramento & Company / News10

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