This is a recipe for Moroccan mint chutney that is used
along with this wonderful Moroccan
BBQ sauce recipe. We used these recipes with grilled lamb shoulder steaks.
Please read my "cooks tips" following the recipe.
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
together in a blender for food processor until smooth. Makes about 1 cup.
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 alongside.
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.