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Ingredients
Lamb with Strawberry and Rhubarb Chutney
- For the lamb
- 2 Rack of lamb (each about 400 grams)
- salt
- freshly ground peppers
- 2 Tbsps olive oil
- 2 rosemary
- For the chutney
- 2 shallots
- 1 ½ centimeters fresh ginger
- 1 tsp Coriander
- 1 tsp Mustard seed
- 1 bay leaf
- 50 milliliters apple cider vinegar
- 80 grams brown sugar
- 400 grams Rhubarb
- 200 grams Strawberries
- Additional ingredients
- rosemary (for garnish)
Preheat the oven to 100°C (approximately 225°F) top and .
Rinse the meat, pat dry and cut into four equal parts. Season with salt and pepper and sear in hot oil on all sides along with rosemary sprigs. Set the rosemary aside and transfer the lamb to a parchment paper-lined baking sheet. Bake 25-35 minutes in preheated oven.
For the chutney, peel the shallots and ginger and finely chop. Coarsely crush the coriander and mustard in a mortar. Bring the shallots, ginger, bay leaf, vinegar and sugar to a boil and simmer over medium heat for about 20 minutes, adding water if necessary.
Rinse, trim and cut the rhubarb lengthwise into 3 cm (approximately 1 1/4 inch) long pieces. Rinse, trim and halve the strawberries. Add both to the spice mixture and let simmer for about 10 minutes, stirring occasionally. Remove from the heat, allow to cool and season with salt and pepper.
Remove the lamb from the oven, let it rest briefly and serve with chutney. Garnish with rosemary to taste.