1 cup lightly packed rinsed fresh mint leaves - dried well
1/2 cup olive oil
1/2 cup chopped green onions - white and pale green parts
3 tablespoons parsley leaves - not chopped
1 tablespoon lemon juice
1 peeled clove garlic
1 teaspoon salt
1/2 teaspoon curry powder
1/4 teaspoon cayenne
Mix together in a blender for food processor until smooth. Makes about 1 cup.
Use a small amount (1/4 or so cups) to marinate lamb at least 4 hours and up to 24 hours before cooking. Discard any used chutney. Serve remaining chutney and Moroccan BBQ sauce
Cooks tips: This recipe calls for 1 teaspoon salt, which we found way too salty. We suggest you start with 1/2 teaspoon. Also, you may want to start with 1/8 teaspoon of cayenne as we found 1/4 teaspoon a bit hotter than we'd like. Make this recipe a few days ahead of time in order for the flavors to develop.