| Ingredients:
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FOR MARINADE
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1 ea. Large clove Natural Pak Garlic, smashed & finely chopped
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2 ea. Green or Red hot chili peppers, seeded and chopped coarsely
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2 C Bocelli Canola / Extra Virgin Olive Oil Blend
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FOR SALSA
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2 ea. Mangoes, ripe - peeled
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½ C Finely diced red onion
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1 ea. Large red pepper - seeded and quartered
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1-2 ea. Jalapeno peppers
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3 T Fresh orange juice or pineapple juice
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2 T Bocelli Extra Virgin Olive Oil - Arbequina
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TT Salt
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1 ea. Lamb rack, (domestic or Australian)
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Instructions:
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Gently warm oil over medium heat. Add garlic and
peppers. Allow to steep to incorporate flavors and cool. Pour over:
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Lamb rack Frenched and cut into individual chops
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Arrange in glass pan. Allow to marinate for approximately 1 hour, turning once.
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Cut mangoes into ½ “ dice
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Slice the red pepper very thinly, crosswise
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Dice the jalapeno very finely leaving a few seeds in the mix
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Combine all ingredients and season with salt to taste
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Chill until ready to serve
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Remove lamb from marinade shaking lightly to remove excess oil.
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Heat pan over medium high heat.
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3. Carefully place lamb chops into hot pan.
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4. Sear completely on first side,
flip and repeat. If more well done temperature is desired, lower heat
after flipping and cook a little longer.
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5. Remove from pan, arrange on plates with chilled salsa in a ramekin or lettuce cup
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6. Garnish with steamed green vegetables |