Lamb with Cornmeal and Chutney
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 40 min.
Ready in
Ingredients
for
4
- For the chutney
- 1 Tbsp vegetable oil
- 2 onions (finely chopped)
- ¾ inch fresh ginger (finely chopped)
- 2 cloves garlic cloves (finely chopped)
- ¾ cup dried Apricot (finely diced)
- ¾ cup dried Peaches (finely diced)
- 1 tsp Mustard seed
- ⅔ cup Orange juice
- 3 Tbsps Cider vinegar
- 1 tsp brown sugar
- Chili powder
- For the lamb
- 2 Rack of lamb (approx. 450 g each)
- 2 Tbsps hot Mustard
- 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.
