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:

cilantro for garnish

1 cinnamon stick

2 tablespoons dark brown sugar

1 tablespoons fish sauce

1/2 teaspoon five spice powder

24 grams ginger - fresh (2.5-centimeter piece)

24 grams garlic ( - 4 cloves)

1/2 kiwi

1.4 kilograms lamb shoulder rib chops (four 1.25-centimeter thick chops)

1 cup red wine such as pinot noir or merlot

2 plums (about 200 grams), cut into 1-centimeter cubes

1/2 teaspoon salt

1 tablespoon soy sauce

1 tablespoons vegetable oil

Equipment:

food processor

blender

sauce pan

grill

aluminum foil

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:

Quickview
740k Calories
71g Protein
36g Total Fat
18g Carbs
38% Health Score
Limit These
Calories
740k
37%

Fat
36g
56%

  Saturated Fat
14g
90%

Carbohydrates
18g
6%

  Sugar
12g
14%

Cholesterol
231mg
77%

Sodium
1150mg
50%

Alcohol
6g
34%

Get Enough Of These
Protein
71g
143%

Vitamin B12
8µg
139%

Selenium
79µg
113%

Vitamin B3
21mg
106%

Zinc
13mg
90%

Phosphorus
661mg
66%

Vitamin B2
0.73mg
43%

Iron
6mg
36%

Vitamin B6
0.66mg
33%

Potassium
1120mg
32%

Vitamin B1
0.45mg
30%

Magnesium
107mg
27%

Vitamin B5
2mg
24%

Copper
0.47mg
24%

Folate
82µg
21%

Vitamin C
16mg
20%

Manganese
0.39mg
19%

Vitamin K
9µg
9%

Vitamin E
1mg
8%

Calcium
75mg
8%

Fiber
1g
7%

Vitamin A
194IU
4%

covered percent of daily need
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