Five Spice Lamb with Plum Chutney

Five Spice Lamb with Plum Chutney might be just the beverage you are searching for. For $15.38 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 740 calories, 72g of protein, and 36g of fat each. It is a good option if you're following a gluten free and dairy free diet. 9 people have made this recipe and would make it again. Head to the store and pick up cilantro, salt, soy sauce, and a few other things to make it today. From preparation to the plate, this recipe takes about 40 minutes. It is brought to you by Norecipes. With a spoonacular score of 79%, this dish is solid. If you like this recipe, take a look at these similar recipes: Five Spice Lamb with Plum Chutney, Grilled Leg Of Lamb With Pearl Onion And Plum Chutney, and Plum Chutney.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Put the garlic, ginger, kiwi, fish sauce, 1 tablespoon soy sauce, vegetable oil, 1 teaspoon five spice powder and salt into a small food processor or blender and process until smooth. Spread the marinade onto both sides of each piece of lamb and refrigerate for at least 4 hours or up to 24 hours. To make the sauce, add the red wine, cinnamon stick, five spice powder, brown sugar, and soy sauce into a small saucepan and boil until it's thick and syrupy. Remove the cinnamon stick and set aside. Heat a grill until very hot. As long as your chops are thinner than 1/2-inch, they should cook through without burning over a very hot grill, but if your chops are thicker you may want to use a medium high heat, or build two temperature zones if you are using charcoal. Remove any excess marinade from the lamb chops and place on grill. Cover and leave the lamb undisturbed until you have nice grill marks on it.Flip the chops over, cover and grill until they're cooked to your desired doneness. Transfer the lamb to a platter and tent with foil. When the meat is done, bring the sauce to a boil over high heat and add the plums. Boil until the plums are cooked and the sauce is thick (about 1-2 minutes).Serve the lamb with the plum chutney and garnish with cilantro.

 

Step by step:

1. Put the garlic, ginger, kiwi, fish sauce, 1 tablespoon soy sauce, vegetable oil, 1 teaspoon five spice powder and salt into a small food processor or blender and process until smooth.

2. Spread the marinade onto both sides of each piece of lamb and refrigerate for at least 4 hours or up to 24 hours. To make the sauce, add the red wine, cinnamon stick, five spice powder, brown sugar, and soy sauce into a small saucepan and boil until it's thick and syrupy.

3. Remove the cinnamon stick and set aside.

4. Heat a grill until very hot. As long as your chops are thinner than 1/2-inch, they should cook through without burning over a very hot grill, but if your chops are thicker you may want to use a medium high heat, or build two temperature zones if you are using charcoal.

5. Remove any excess marinade from the lamb chops and place on grill. Cover and leave the lamb undisturbed until you have nice grill marks on it.Flip the chops over, cover and grill until they're cooked to your desired doneness.

6. Transfer the lamb to a platter and tent with foil. When the meat is done, bring the sauce to a boil over high heat and add the plums. Boil until the plums are cooked and the sauce is thick (about 1-2 minutes).

7. Serve the lamb with the plum chutney and garnish with cilantro.

Nutrition Information:

covered percent of daily need