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Curried Grilled Loin Chops with Banana Chutney
| 8 |
New Zealand Spring Lamb Loin Chops, Defrosted (1-1/2 lb / 750 g) |
8 |
| 2 tbsp |
Olive Oil |
30 ml |
| 2 tbsp |
Good Quality Curry Powder |
30 ml |
| 2 |
Cloves Garlic, Minced |
2 |
| 1 tbsp |
Fresh Gingerroot, Finely Chopped |
15 ml |
Banana Chutney:
| 1/4 cup |
Peanuts |
50 ml |
| 2 |
Firm Bananas |
2 |
| 3 tbsp |
Rice Vinegar |
45 ml |
| 2 tbsp |
Coarsely Chopped Raisins |
30 ml |
| 1 tbsp |
Grated Fresh Gingerroot |
15 ml |
| Pinch |
Cayenne Pepper |
Pinch |
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Fresh Coriander or Parsley Sprigs for Garnish |
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In small skillet, heat oil and cook curry powder over low heat, stirring until fragrant, about 5 minutes. Cool and stir in garlic and gingerroot. Dip chops in mixture to coat each lightly. Place lamb in plastic bag and marinate at room temperature 1 hour or up to 6 hours in refrigerator, but bring to room temperature about 30 minutes before grilling.
BANANA CHUTNEY:
In toaster oven or conventional oven at 350°F (180°C), toast peanuts in small baking pan until golden - to 10 minutes. Cool and coarsely chop.
Meanwhile, in medium bowl, mash bananas with fork and stir in vinegar, raisins, gingerroot, cayenne and peanuts. Let sit, covered, at room temperature 1 hour. (The chutney should not be made a long time ahead, but should have 1 hour to let flavour develop). Garnish with sprig of coriander to serve.
Place chops on oiled grill 4" to 6" (10cm to 15cm) above medium-hot coals or on medium-high setting and grill about 5 minutes per side for rare. Serve accompanied with chutney.
Yield: 4 servings
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