- 2 ounces coconut milk powder
- 1/4 cup boiling water
- 2 teaspoons Madras curry powder
- 5 1/2 ounces canned mango pulp
- 4 lamb loin racks
- 1 fresh mango, peeled, pitted sliced (optional)
Prepare a fire in a kettle-type grill. Allow to heat for at least 1 hour with the lid off.
Combine the coconut milk powder with boiling water, curry powder and mango pulp. Set 2 tablespoons of the mixture aside to use as a glaze; keep the remainder for a sauce.
Place the lamb on the grill, brush with glaze. Cover and roast, with the vent open, brushing occasionally with the glaze, until done to your liking. Allow 30-35 minutes for rare, 35-40 minutes for medium, or 40-45 minutes for well done.
Remove from grill. Leave racks to rest for 10 minutes in a warm place, covered loosely with aluminum foil, before carving.
Serve with the mango sauce, gently warmed, and fresh mango slices (optional).
Recipe reprinted by permission of Cooking.com. All rights reserved.
nutrition information per serving
395 calories; 33g total fat; 43mg cholesterol; 64mg sodium; 13g carbohydrates; 3g fiber; 17g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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