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Lamb Steaks with Mango Chutney
4 lamb leg center-cut steaks, 1-inch thickChutney:
3-1/2 pounds green mangoes
4 ounces fresh ginger, diced
3-1/2 cups sugar
1-1/2 cups vinegar
4 tablespoons Worcestershire sauce
2 large cloves garlic, minced 1 cup onion, chopped
1/2 cup seedless raisins
1/2 cup white raisins
3/4 cup lime juice
3/4 teaspoon ground ginger
1 chile pepper, crushed.
Peel and slice fruit 1/4-inch thick. Cover for 24 hours with brine made with 2 tablespoons salt to 1 quart water. Drain. Cook ginger in water to cover until almost tender. Drain; reserve water. Mix 4 tablespoons of reserved ginger water, sugar, vinegar, Worcestershire sauce and garlic. Bring to a boil. Add mangoes. Cook until fruit color brightens. Remove from syrup. Add ginger and remaining ingredients. Cook until onions are soft and mixture is desired thickness. Return fruit to syrup. Return to heat and bring to a boil. Pour into hot sterilized jars; seal. Makes 2-1/2 pints.
Grill steaks 5 to 7 minutes per side. Serve with mango chutney. Makes 4 servings.
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