8 Servings 23 min Cook
1 Cup White Rice
1/2 Cup Parsley
1/2 Cup Peppermint
2/3 Cup Olive Oil
8 Tsp Spices Cajun Seasoning
2 Tsp Thyme
27 Oz Lamb, Separable Lean And Fat
1 Tbsp Olive Oil
1 Medium (2-1/2" dia) Onions
1 Cloves, minced Garlic
1 Can (15 oz) Tomatoes
8 Tbsp Brown Sugar
1 Tbsp Vinega
Prepare rice as per package directions; set aside.
In a large bowl, combine parsley, mint, 1/2 of the oil, seasoning, and thyme.
Mix well.
Add cutlets, turning to coat.
Set aside.
To make the tomato chutney, heat oil in a saucepan on high.
Saué onion and garlic for 4-5 minutes until onion is tender.
Add tomatoes, sugar, and vinegar.
Reduce heat to low and simmer, stirring, for 12-15 mins until thickened.
Season to taste.
Meanwhile, heat a char-grill or barbecue on high.
Char-grill cutlets for 2-3 minutes on each side, or until cooked to taste.
Serve with tomato chutney.
