Rosemary And Garlic Lamb With Mango Chutney

• 4 tbsp oil
• 1 None small onion, peeled and finely diced
• 10 g fresh root ginger, peeled and finely diced
• 4 cloves garlic, peeled and finely diced
• 1 None mango, peeled, stoned and finely diced
• 1/2 None red pepper, deseeded and diced
• 4 tbsp coconut milk
• None None Dash of lime juice, to taste
• None None Curry powder, to taste
• None None Chilli powder, to taste
• 15 g fresh rosemary, little reserved for garnish, remainder finely chopped
• 600 g lamb leg, cut into 75-100g chunks

1. Preheat oven to 325u0b0F. Line a baking tray with parchment paper. To make the mango chutney, heat 1 tbsp oil in a saucepan and saute onion, ginger and 1 clove garlic for 2 mins. Add mango, pepper and saute over medium heat for 5 mins. Add coconut milk and simmer for 5 mins. Add lime juice, curry powder, cayenne and salt to taste. Remove from heat and allow to cool.
2. Meanwhile, heat 1 tbsp oil in a saucepan and saute rosemary and remaining garlic for 1 min. Remove from heat. Heat remaining oil, season lamb then sear until browned on all sides. Spread rosemary and garlic mixture over lamb and place on prepared baking tray. Roast for 8-10 mins. Remove from oven and allow to rest for 5 mins. Garnish with rosemary and serve with mango chutney.

oil, onion, fresh root ginger, garlic, mango, red pepper, coconut milk, lime juice, curry, chilli powder, fresh rosemary

Taken from recipes-plus.com/api/v2.0/recipes/17819 (may not work)