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Lamb infused with five spice and served with plum chutney.

Five Spice Lamb with Plum Chutney

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Yield 4 servings

Units

Ingredients 

  • 1.4 kilograms lamb shoulder chops (~four ½-inch thick chops)
  • 24 grams garlic (~4 cloves)
  • 24 grams fresh ginger (1-inch piece)
  • ½ kiwi
  • 1 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoons vegetable oil
  • 1 teaspoon five spice powder
  • ½ teaspoon salt
  • 1 cup red wine (such as pinot noir or merlot)
  • 1 cinnamon stick
  • ½ teaspoon five spice powder
  • 2 tablespoons dark brown sugar
  • 1 tablespoon soy sauce
  • 2 plums (about 200 grams, cut into ¼-inch cubes)
  • cilantro (for garnish)

Instructions

  • Put the 24 grams garlic, 24 grams fresh ginger, ½ kiwi, 1 tablespoons fish sauce, 1 tablespoon soy sauce, 1 tablespoons vegetable oil, 1 teaspoon five spice powder and ½ teaspoon salt into a small food processor or blender and process until smooth.
  • Spread the marinade onto both sides of each 1.4 kilograms lamb shoulder chops and refrigerate for at least 4 hours or up to 24 hours.
  • To make the sauce, add the 1 cup red wine, 1 cinnamon stick, ½ teaspoon five spice powder, 2 tablespoons dark brown sugar, and 1 tablespoon soy sauce into a small saucepan and boil until it's thick and syrupy. Remove the cinnamon stick and set aside.
  • Heat a grill until very hot. As long as your chops are thinner than ½-inch, they should cook through without burning over a very hot grill, but if your chops are thicker you may want to use a medium high heat, or build two temperature zones if you are using charcoal. Remove any excess marinade from the lamb chops and place on grill. Cover and leave the lamb undisturbed until you have nice grill marks on it.
  • Flip the chops over, cover and grill until they're cooked to your desired doneness. Transfer the lamb to a platter and tent with foil.
  • When the meat is done, bring the sauce to a boil over high heat and add the 2 plums. Boil until the plums are cooked and the sauce is thick (about 1-2 minutes).
  • Serve the lamb with the plum chutney and garnish with cilantro.

Nutrition

Calories 739kcalCarbohydrates 18gProtein 88gFat 28gSaturated Fat 10gPolyunsaturated Fat 3gMonounsaturated Fat 11gTrans Fat 0.02gCholesterol 265mgSodium 1359mgPotassium 1368mgFiber 2gSugar 11gVitamin A 133IUVitamin C 14mgCalcium 90mgIron 9mg
Course Entree
Cuisine American, Experimental