Lamb Chops With Vegetable Chutney
|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.