Friday, January 9, 2015
¼ cup (60 ml) butter or margarine
1 tbsp (15 ml) mango chutney
2 tsp (10 ml) Dijon mustard
1 clove garlic, crushed
2 tsp (10 ml) lemon juice
6 racks of lamb (3 chops each), excess fat trimmed
½ cup (125 ml) finely chopped fresh parsley
3 tbsp (45 ml) finely chopped fresh mint
salt and freshly ground black pepper
MANGO MINT SAUCE
1 mango, peeled, seeded and pureed
1 tbsp (15 ml) finely chopped
