Curry Tea Rub Lamb Chops with Mango Chutney

Posted on July 29, 2007
Filed Under My Cooking |

This Sunday would be the last weekend in Canada for my dear friend Catherine. I couldn’t be there for her while I’m in the U.S.  But she had previously requested a lamb dish, so here’s an ode to Cat! This is Curry Tea Rubbed Lamb, served with a Mango Chutney and Balsamic pan reduction. The plating is a simple spelling of “Cat”. It’s fun to spell with food!

I french-cut (exposing the bone) the lamb chops myself. The lamb’s curry tea rub mixture was inspired by chef Ming Tsai. Coincidently, Catherine’s Chinese name is Ming Tai Tsai! LOL…. I augmented the rub by adding fennel seeds for more texture. The mango chutney also contains raisins. I know the chops looked burnt because of the rub, but the lamb was actually a perfect medium-rare on the inside, pink with no blood. 

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