L’Artisan: BBQ Indian-Spiced Lamb Chops
Buttered Rice, Green Chutney & Mango-Cashew Salad
Cooking time
25 minutes
Servings
2/4
Calories
1130 /serving
A special supper should be as captivating to the eye as it is to the taste buds. This refined feast is all about mixing and matching bright colours and flavours, inspired by an Indian palate. A warm, peppery mix of turmeric, fennel seeds and fenugreek perfumes the proceedings, while lemon-fresh mint, cilantro and parsley create an herbaceous chutney. They’re perfect complements for lamb chops done to a T on the grill, served with hot-buttered rice and a sultry salad of mango, sweet pepper and cashews—preferably at sunset.
We will send you:
- 6 T-bone lamb chops
- 2 Scallions
- 1 Lemon
- 14g Herb medley (parsley, mint, cilantro)
- 1 Sweet pepper
- 1 Mango
- 25g Roasted cashews
- 160g White rice
- 12g Mellow Mumbai spices (garlic purée, sea salt, coriander, ginger purée, paprika, cumin, turmeric, fennel seeds, dried fenugreek leaves, black peppercorn)
Contains: Cashews, Milk
You will need:
Medium pot
Peeler
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
BBQ (or grill pan)
Total Fat
50 g
Saturated Fat
14 g
Sodium
590 mg
Total Carb
93 g
Sugars
21 g
Protein
80 g
Fibre
6 g
Preparation
Cook the rice
In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Add 2 tbsp butter (double for 4 portions). Fluff the rice.
Mise en place
Meanwhile, heat the BBQ on high, making sure to oil the grill first. Juice the lemon. Peel and pit the mango; cut into matchsticks. Core and thinly slice the sweet pepper. Roughly chop the cashews. Thinly slice the scallions. Finely chop the parsley and cilantro leaves and stems. Pick the mint leaves off the stems. Combine the herbs in a small bowl.
Grill the lamb
Pat the lamb* dry with paper towel; season with ⅔ of the spices and S&P. Add to the BBQ (or to a grill pan heated with a drizzle of oil on medium-high) and grill, 2 to 4 min. per side, until cooked as desired. Transfer to a plate.
Make the chutney
Meanwhile, in a small bowl, combine the lemon juice, scallions, herbs, 3 tbsp oil (double for 4 portions), the remaining spices and S&P.
Make the mango salad
In a medium bowl, combine the mango, sweet pepper, cashews, ½ the chutney and S&P.
Plate your dish
Divide the rice between your plates. Top with the lamb and mango salad. Spoon the remaining chutney over the lamb. Bon appétit!
*Health Canada recommends cooking lamb to a minimum internal temperature of 63°C.
