4 servings
Preparation time 30 minutes
Cooking time 30 minutes

Fresh mint chutney:
* 2 teaspoons sugar
* ½ teaspoon low salt
* 1 tablespoon coarsely chopped fresh ginger
* 1 small jalapeno pepper, coarsely chopped
* 1 clove garlic, crushed and peeled
* 2 cups lightly packed fresh mint leaves
* 2 tablespoons rice-wine vinegar
* 1 teaspoon canola oil

Grilled lamb:
* 8 lamb cutlets, trimmed
* 1 clove garlic, cut in half
* 1 teaspoon extra-virgin olive oil
* ¼ teaspoon salt
* Freshly ground pepper, to taste

Preparation of chutney, for best results make it shortly before serving

1. Place sugar and salt in a food processor. Add peppers, ginger and garlic, process until very finely chopped.

2. Add mint and pulse until finely chopped.

3. Add vinegar and oil and pulse to mix.

4. Transfer to a small bowl and leave aside until ready to serve.

Preparation of grilled lamb

1. Heat gas grill. Rub lamb chops with garlic, then brush with oil and season with salt and pepper. Grill the chops until cooked to desired level, 4 to 5 minutes per side for medium to rare.

2. Serve with fresh mint chutney.
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