Recipe

Grilled Lambchops With Mango Chutney Sauteed Turnip Greens And Spicerubbed Roasted Sweet Potatoes Recipe

Add Step-by-Step Photos	Tinymango / All my dishes 8 months, 2 weeks ago I found inspiration for this in, of all places, woman's day magazine. they have a little calendar in the back with vague menu suggestions. that is where i got this idea from. the mango chutney recipe i used for this recipe is found on this site at... More Prep:20m Cook:30m Servings:2	Tinymango
	healthy lamb sweet potatoes greens

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Ingredients

4- 1- 1/2" lamb loin chops

1 tsp cumin

1/2 tsp chile powder

1/4 tsp saigon cinnamon

s+p

olive oil

mango chutney to serve (homemade is best, majour greys is acceptable)

2 large sweet potatoes, cut into eigths

2 tbsp nutmeg

2 tbsp dried ginger

s+p

olive oil

1 cup sliced leeks, about one leek

4 cups chopped turnip or baby beet greens

1/4 cup chicken or vegetable broth

4 medium-sized cloves of garlic, minced or pressed

1 tsp fresh lemon juice

1 1/2 tsp soy sauce, esp san-j tamari

1 tbsp evoo

half tablespoon of butter

s+p

Directions

Rub lambchops with spices and remaining ingredients. preheat your charcoal grill. grill lambchops to preferred doneness. let meat rest before serving. garnish with mango chutney. garnish sweet potatoes with mango chutney as well.

preheat oven to roast at 350 degrees fahrenheit. rub sweet potatoes with spices, season with s+p, sprinkle with olive oil. roast thirty minutes or til tender when pierced with the end of a paring knife.

warm olive oil in a large sautee pan. add butter, allow to melt into the olive oil. sautee garlic and leeks together until soft, bright green, and slightly translucent, stirring often so that the garlic does not begin to brown. season with s+p, to taste. add kale and 1/4 cup chicken or vegetable broth, stir occasionally or until fully soft and greens have lost any bitter edge to their taste. season with s+p, to taste. take off heat, toss with lemon juice and soy sauce, to taste. serve warm.

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