Indian Grass-Fed Lamb T-Bones
with Herb Chutney & Mango-Cashew Salad
Cooking time
25 minutes
Servings
2/4
Calories
1150 /serving
You’ll have fun mixing and matching colours and flavours, inspired by an Indian palate. Lemon-fresh mint, cilantro and parsley create an herbaceous chutney. It complements lamb chops done to a T, served with buttered basmati and a sultry salad of mango, sweet peppers and cashews.
We will send you:
- 6 100% Grass-fed T-bone lamb chops (raised without antibiotics)
- 1 Mango
- 2 Sweet peppers
- 14g Herb medley (parsley, mint, cilantro)
- 1 Lemon
- 1 Scallion
- 25g Roasted cashews
- 160g Basmati rice
- 8g Mellow Mumbai spices (garlic purée, sea salt, coriander, ginger purée, paprika, cumin, turmeric, fennel seeds, dried fenugreek leaves, black peppercorn)
Contains: Cashews • Milk
You will need:
Grill pan (or large pan)
Medium pot
Oil
Peeler
Salt & pepper (S&P)
2 or 4 tbsp Butter
Total Fat
49 g
Saturated Fat
14 g
Sodium
620 mg
Total Carb
107 g
Sugars
32 g
Protein
76 g
Fibre
9 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Add 2 tbsp butter (double for 4 portions). Fluff the rice.
Mise en place
- Meanwhile, juice the lemon.
- Peel and pit the mango; cut into matchsticks.
- Halve, core and thinly slice the sweet peppers lengthwise.
- Roughly chop the cashews.
- Thinly slice the scallion crosswise.
- Finely chop the parsley and cilantro leaves and stems. Pick the mint leaves off the stems. Combine the herbs in a small bowl.
Cook the lamb
- Pat the lamb* dry; season with ⅔ of the spices and S&P.
- In a grill pan (or large pan), heat a drizzle of oil on medium-high.
- Add the lamb* and cook, 2 to 4 min. per side, until cooked as desired.
- Transfer to a plate.
Make the chutney
- Meanwhile, to the bowl of herbs, add the lemon juice, scallion, 3 tbsp oil (double for 4 portions), the remaining spices and S&P; stir well.
Make the mango salad
- In a medium bowl, combine the mango, sweet peppers, cashews, ½ the chutney and S&P.
Plate your dish
- Divide the rice between your plates.
- Top with the lamb and mango salad.
- Spoon the remaining chutney over the lamb. Bon appétit!
*Health Canada recommends cooking lamb to a minimum internal temperature of 63°C.
