Lamb Lettuce Wraps with Tomato Chutney and Goat Cheese

Serves 4

-8 lettuce leaves, thoroughly washed and dried (I like Boston Bibb)
-8 ounces roast lamb, thinly sliced
-1/2 cup tomato chutney, recipe follows
-4 ounces chevre
Distribute the lamb evenly among the lettuce leaves, placing in the center as you would filling for a soft taco. Top with chutney and chevre. Wrap lettuce around the filling and enjoy.

Tomato Chutney
Makes 2 1/2 cups

-5 medium tomatoes, blanched, peeled, and chopped (See a great tutorial here for how to peel tomatoes.)
-1 large red onion, chopped (about 1 cup)
-Grated zest of one lemon
-1/2 cup honey
-1/2 cup white wine vinegar
-1/2 cup raisins
-1 1/2 teaspoons mustard powder
-1/2 teaspoon kosher salt
-1/4 teaspoon cayenne
-1/4 teaspoon ground allspice
-1/4 teaspoon cinnamon

In a dutch oven or large saucepan combine all ingredients. Cook mixture over moderate heat, stirring occasionally, 30 minutes. Reduce heat to low and simmer mixture, stirring occasionally, 30 minutes more, or until thickened and reduced to about 2 1/2 cups. Chutney keeps chilled, covered, 3 months.

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