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Lamb Chops With Vegetable Chutney

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  Vegetable oil 1 Teaspoon
  Diced green bell pepper 1⁄2 Cup (8 tbs)
  Diced onion 1⁄2 Cup (8 tbs)
  Minced ginger 1 1⁄2 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Plum tomatoes 4 Large, blanched, peeled, seeded and chopped
  Apple cider vinegar 2 Tablespoon
  Firmly packed light brown sugar/Light brown sugar 1 1⁄2 Teaspoon
  Grated lemon peel 1⁄4 Teaspoon
  Ground cinnamon 1 Dash
  Ground cloves 1 Dash
  Powdered mustard 1 Dash
  Lamb rib chops/Loin 10 Ounce (2 Piece, 5 Ounce Each)

1. In small saucepan heat oil; add pepper, onion, gingerroot, and garlic and cook over medium heat until pepper is tender, about 3 minutes.
2. Stir in remaining ingredients except lamb chops and bring to a boil. Reduce heat to low and let simmer, stirring occasionally, until liquid evaporates, about 15 minutes.
3. While vegetable-chutney mixture simmers broil lamb chops. Preheat broiler. Spray rack in broiling pan with nonstick cooking spray; arrange chops on rack and broil 6 inches from heat source, until browned and done to taste, 4 to 5 minutes on each side.
4. To serve, arrange chops on serving platter and top with vegetable-chutney mixture.

Recipe Summary

Difficulty Level: 
Side Dish
Everyday, Kids

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