Herb-Crusted Lamb Cutlets with Tomato Chutney

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Parsley

  Raw

  8 tbsp or 30g

• Spearmint

  Fresh

  8 tbsp or 46g

• 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

  16 oz or 454g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  1 cloves, minced or 3g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  2 cup or 480g

• Brown sugar

  8 tbsp or 72g

• Vinegar

  Cider

  1 tbsp or 15g

Directions

1. Prepare the rice according to package instructions.
2. In a large bowl, combine parsley, mint, half of the olive oil, Cajun seasoning, and thyme. Mix well and coat the lamb cutlets. Set aside.
3. To make the tomato chutney, heat oil in a saucepan over high heat. Sauté onion and garlic for 4-5 minutes until the onion is tender. Add tomatoes, sugar, and vinegar. Reduce heat to low and simmer, stirring, for 12-15 minutes until thickened. Season to taste.
4. Heat a char-grill or barbecue on high. Char-grill the cutlets for 2-3 minutes on each side, or until cooked to your liking. Serve with the tomato chutney.