Lamb with Cornmeal and Chutney

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Lamb with Cornmeal and Chutney
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Health Score:
Health Score
7,3 / 10
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
879
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie879 kcal(42 %)
Protein68.2 g(70 %)
Fat29.97 g(26 %)
Carbohydrates84.81 g(57 %)
Sugar added0.73 g(3 %)
Roughage5.74 g(19 %)
Vitamin A52.4 mg(6,550 %)
Vitamin D0 μg(0 %)
Vitamin E1.63 mg(14 %)
Vitamin B₁0.52 mg(52 %)
Vitamin B₂0.96 mg(87 %)
Niacin30.37 mg(253 %)
Vitamin B₆1.53 mg(109 %)
Folate51.07 μg(17 %)
Pantothenic acid1.95 mg(33 %)
Biotin3.1 μg(7 %)
Vitamin B₁₂3.22 μg(107 %)
Vitamin C23.52 mg(25 %)
Potassium923.71 mg(23 %)
Calcium54.67 mg(5 %)
Magnesium99.4 mg(33 %)
Iron5.95 mg(40 %)
Iodine3.17 μg(2 %)
Zinc6.17 mg(77 %)
Saturated fatty acids9.72 g
Cholesterol219.99 mg
Author of this recipe:
How healthy are the main ingredients?
garlicApricotPeachPeachOrange juice

Ingredients

for
4
For the pap
12 ounces
coarse Cornmeal
2 tablespoons
1 tablespoon
fresh thyme (chopped)
For the chutney
1 tablespoon
2
onions (finely chopped)
¾ inch
fresh Ginger root (finely chopped)
2 cloves
garlic (finely chopped)
¾ cup
dried Apricot (finely diced)
¾ cup
dried Peaches (finely diced)
1 teaspoon
cup
3 tablespoons
1 teaspoon
For the lamb
2
Rack of lamb (approx. 450 g each)
2 tablespoons
vegetable oil (for the barbecue)

Preparation steps

1.
Add 1 tsp salt to 750 ml water in a saucepan and bring to the boil. Sprinkle in the cornmeal, cover and boil for approx. 15 minutes. Stir well with a wooden spoon, add a further approx. 250 ml water and cook for a further approx. 45 minutes, stirring occasionally, until cooked through. Add more water if needed.
2.
For the chutney, heat the oil in a saucepan and add the onions, ginger, garlic, apricots, peaches and mustard seeds. Fry for 2-3 minutes then deglaze with a little water, the orange juice and vinegar. Stir in the sugar and season to taste with salt and chilli powder. Reduce for around 40 minutes, stirring occasionally, until you have a thick chutney. Add more water if needed.
3.
Spread the lamb with mustard. Place on the oiled barbecue, close the lid and cook for around 15 minutes, turning.
4.
Flavour the pap with olive oil, thyme and salt. Check the seasoning in the chutney and arrange the chutney and pap on plates. Cut the racks of lamb in half, place half a rack on each plate and serve.