Mint Lamb Steaks with Mango Mint Chutney

Mint Lamb Steaks with Mango Mint Chutney

6 bone-in leg of lamb steaks (1/2 inch thick)
¾ cup of olive oil (175 ml)
2 tablespoons of chopped fresh mint (30ml)
1 cup white wine (250ml)
Salt and pepper to taste

Chutney
½ cup of fresh rinsed and packed roughly chopped cilantro leaves (125ml)
½ cup of fresh rinsed and packed roughly chopped mint leaves (125ml)
The juice of 1 lemon
2 garlic cloves, chopped fine
1 green chili, chopped and seeds discarded
2 green onions, chopped fine
1 tablespoon of brown sugar
Pinch of salt
4 ripe mangos cut into ½ inch cubes
¼ cup of water (50ml)
The juice of 1 orange

Place the lamb steaks in a sealable plastic bag. Add oil and mint. Toss to coat and refrigerate overnight.

Combine all of the chutney ingredients in to a bowl and mix. Place in a dish and refrigerate until time to serve.

Preheat the grill to 375°F/190°C or medium high heat.

Remove the lamb from the marinade and wipe clean. Season lamb steaks with salt and pepper. Oil the grill and place the lamb over direct heat. Grill for approximately 4-5 minutes per side until medium rare. Remove and let rest for 5 minutes before serving with chutney.

Yield: 6 servings