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RACK OF LAMB WITH MINT CHILI CHUTNEY

2 tsp curry powder
4 tsp finely chopped fresh cilantro
4 tsp minced garlic
1 tsp each salt and freshly cracked pepper
2 racks of lamb (4 lb)

2 cups fresh mint leaves
1 cup chopped green onions
2 tbsp sugar
2 fresh Thai or Asian hot green chiles, minced
8 tsp white wine vinegar
Salt and pepper to taste

In a mortar or food processor, grind together curry powder, cilantro,
garlic, salt and pepper. Rub on both sides of the lamb; cover and
refrigerate 3 days.

Combine Chutney ingredients in food processor and puree. In a
large cast-iron pan, roast lamb, fat side down, at 400F for 20
minutes or until medium rare. Serve with Chutney. Serves 4.

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