Brock had a go at smoking a couple of lamb legs (they were amazing and will be posted at some point), so I went on a hunt for a sauce to compliment, as well as something that was very different from the ‘black dip’ that they were basted with. I found this beauty in Steven Raichlen’s book, Barbecue Sauces, Rubs and Marinades – the recipe is for the chutney…with an option to add yogurt. This was perfect with the lamb but would also recommend using it as a dip or as an addition to any Mexican/Tex-Mex bowl – enjoy!
1 bunch fresh mint, rinsed, stemmed and patted dry – about 1 cup
1/2 bunch cilantro, rinsed, stemmed and patted dry – about 1/2 cup
2 cloves of garlic, minced
1 to 3 jalapenos, seeded and chopped (I used 2)
1 T. chopped onion
1/4 c. freshly squeezed lemon juice (you may need more, to taste)
1 T. canola oil
1 t. kosher salt AND 1/2 t. sugar
freshly ground pepper to taste
3 T. cold water – you may need more
If you’d like to make the yogurt version then also add;
1 c. plain Greek yogurt AND 1/2 T. minced fresh ginger
Combine all ingredients – mint thru cold water – in a blender or food processor and pulse until a paste forms. Scrape down the sides as needed.
Taste for seasonings, then if you’re making the yogurt version (which we highly recommend), add in the yogurt and ginger and blend again until smooth. Cover and refrigerate until you need it!