Ingredients
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4 tbsp oil
1 None small onion, peeled and finely diced
10 g fresh root ginger, peeled and finely diced
4 cloves garlic, peeled and finely diced
1 None mango, peeled, stoned and finely diced
1/2 None red pepper, deseeded and diced
4 tbsp coconut milk
None None Dash of lime juice, to taste
None None Curry powder, to taste
None None Chilli powder, to taste
15 g fresh rosemary, little reserved for garnish, remainder finely chopped
600 g lamb leg, cut into 75-100g chunks
Preparation
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Preheat oven to 325\u00b0F. Line a baking tray with parchment paper. To make the mango chutney, heat 1 tbsp oil in a saucepan and saute onion, ginger and 1 clove garlic for 2 mins. Add mango, pepper and saute over medium heat for 5 mins. Add coconut milk and simmer for 5 mins. Add lime juice, curry powder, cayenne and salt to taste. Remove from heat and allow to cool.
Meanwhile, heat 1 tbsp oil in a saucepan and saute rosemary and remaining garlic for 1 min. Remove from heat. Heat remaining oil, season lamb then sear until browned on all sides. Spread rosemary and garlic mixture over lamb and place on prepared baking tray. Roast for 8-10 mins. Remove from oven and allow to rest for 5 mins. Garnish with rosemary and serve with mango chutney.
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