Lamb Chops Mango Chutney with Mint ( Fusion)


  • Parsley Bunch (1 Bunch)
  • Garlic (14 cloves)
  • Daphne (1 Piece)
  • Fresh thyme (7 sprigs)
  • Mint Bunch (10 sprigs)
  • Wine vinegar (1 tablespoon)
  • Fresh Rosemary (7 sprigs)
  • lime (1 Piece)
  • Fresh Ginger (2 Teaspoons)
  • Red onion (1 Piece)
  • Jalapeno pepper (0,022 lbs)
  • extra virgin olive oil (3.5 Cups of Water)
  • Mango (2,2 lbs)
  • Lamb chops (20 pieces)
  • Salt and Pepper (1 dessert spoon)

Marinate the chops with all the other ingredients. Rest for 2-3 hours. Leave out of the fridge to come to room temperature before cooking.

Cook on the grill by frying it on all sides. Depending on the degree of cooking, you can put it in the oven if necessary.

For the chutney, sauté the onions in olive oil. Then add all the ingredients and cook for a short time. Let it cool down. If desired, it can be made without adding olive oil and onions, without cooking it fresh.

Serve the lamb hot and, if the chutney is cooked, warm.

ENJOY YOUR MEAL


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