3 pounds chutney
2 quarts vegetable oil
1 pint soy sauce
1 pint scotch
25 12-oz each American lamb loins (12 to 14 ounces each) boneless and fat removed
APRICOT RICE PILAF INGREDIENTS:
8 ounces onions (1 cup) finely chopped
12 ounces butter (1-1/2 cups)
4 pounds converted rice
4 quarts chicken stock
2 teaspoons salt
1 1/2 pounds dried apricots, chopped
12 ounces peanuts (1-1/2 cups) chopped
Servings: 50
1. In shallow roasting pan, combine chutney, oil, soy sauce and scotch. Place lamb loins in pan; refrigerate and marinate 24 hours.
2. For Rice Pilaf: Sauté onion in butter until soft. Add rice and sauté. Add chicken stock, salt and apricots. Cover and bake at 350 degrees F for 50 minutes or until liquid is absorbed. Stir in nuts. Sear lamb rolls in enough oil and butter to cover bottom of pan, about 3 minutes on each side or until desired degree of doneness: 145 degrees F for medium-rare, 160 degrees F for medium or 170 degrees F for well. Keep warm. Serve lamb sliced on bed of pilaf.
2 quarts vegetable oil
1 pint soy sauce
1 pint scotch
25 12-oz each American lamb loins (12 to 14 ounces each) boneless and fat removed
APRICOT RICE PILAF INGREDIENTS:
8 ounces onions (1 cup) finely chopped
12 ounces butter (1-1/2 cups)
4 pounds converted rice
4 quarts chicken stock
2 teaspoons salt
1 1/2 pounds dried apricots, chopped
12 ounces peanuts (1-1/2 cups) chopped
Servings: 50
1. In shallow roasting pan, combine chutney, oil, soy sauce and scotch. Place lamb loins in pan; refrigerate and marinate 24 hours.
2. For Rice Pilaf: Sauté onion in butter until soft. Add rice and sauté. Add chicken stock, salt and apricots. Cover and bake at 350 degrees F for 50 minutes or until liquid is absorbed. Stir in nuts. Sear lamb rolls in enough oil and butter to cover bottom of pan, about 3 minutes on each side or until desired degree of doneness: 145 degrees F for medium-rare, 160 degrees F for medium or 170 degrees F for well. Keep warm. Serve lamb sliced on bed of pilaf.
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