Herb-Crusted Lamb Cutlets with Tomato Chutney

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Parsley

  Raw

  ½ cup or 30g

• Peppermint

  Fresh

  ½ cup or 13g

• Olive oil

  Salad or cooking

  ⅔ cup or 144g

• Spices Cajun Seasoning

  Compliments

  2 tsp or 8g

• Thyme

  Fresh

  2 tsp or 2g

• Lamb, separable lean and fat

  Average of retail cuts, trimmed to 1/8" fat, choice, raw

  27 oz or 765g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  1 cloves, minced or 3g

• Tomatoes

  Crushed, canned

  1 can (15 oz) or 425g

• Brown sugar

  8 tbsp or 72g

• Vinegar

  Cider

  1 tbsp or 15g

Directions

1. Prepare rice as per package directions; set aside.
2. In a large bowl, combine parsley, mint, 1/2 of the oil, seasoning, and thyme. Mix well. Add cutlets, turning to coat. Set aside.
3. To make the tomato chutney, heat oil in a saucepan on high. Saué onion and garlic for 4-5 minutes until onion is tender. Add tomatoes, sugar, and vinegar. Reduce heat to low and simmer, stirring, for 12-15 mins until thickened. Season to taste.
4. Meanwhile, heat a char-grill or barbecue on high. Char-grill cutlets for 2-3 minutes on each side, or until cooked to taste. Serve with tomato chutney.

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