Rack of Lamb with Chutney-Mint Glaze

Rack of Lamb with Chutney-Mint Glaze
Photo by Pornchai Mittongtare


  • 2 1 1/4-pound racks of lamb, trimmed
  • mint sprigs
  • 2/3 cup mango chutney
  • 2 tablespoons fresh mint
  • ½ cup mint jelly

Preheat oven to 400°F. Line large baking sheet with foil. Sprinkle lamb with salt and pepper. Blend chutney, mint jelly and chopped mint in small saucepan. Spread 1/4 cup mixture over meat side of each lamb rack. Place racks on prepared sheet, bone side down. Reserve remaining chutney mixture in ...

View full recipe at Epicurious


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