If you wonder what the most popular meat worldwide is, it would be lamb. Travel around Europe, Northwest Africa, India and China, and you will find dishes made with lamb. New Zealand is the country that exports leg of lamb around the world. South American countries like Argentina, roast lamb on a stick, or you can have it cooked on a barbecue, based with sauces and spices in Mexico.
In the United States, lamb is for Easter what turkey is for Thanksgiving. However, you can have a turkey sandwich everywhere, but not everyone serves lamb chops or racks of lamb, right? Well, now there is a chance for you to try this recipe that will have everyone talking about it. It’s easy, delicious and will make you fall in love with eating lamb.
Barbecued Lamb and Mango Chutney (Serves 4)
- 4 lamb shanks
- 2 tablespoons mango chutney
- 2 cloves of crushed garlic
- 1 tablespoon grated fresh ginger
- 1/4 cup of apple juice
- 1/4 cup of white wine
- 2 tablespoons of olive oil
- 4 heads of tender garlic cut in the center
- Make cuts in the thickest part of each lamb shank to allow even cooking.
- Place the chutney, crushed garlic, ginger, apple juice, wine and olive oil in a glass container.
- Add the lamb to the glass container making sure the mixture covers the whole cut of meat. Refrigerate for two hours, or overnight.
- Place the lamb in the oven at 375˚F for one hour.
- Preheat the barbecue and when ready, place the pieces of lamb on the barbecue cooking each side for 15 minutes.
- Take the garlic heads and place them next to the lamb for taste.
- Once the garlic and the meat are tender, it’s ready to serve.
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