Grilled Lamb Loin Chops With Warm Peach Chutney

"The tangy peach chutney makes a wonderful contrast to the mild flavor of the Lamb chops. It's a simple to prepare dish. When fresh peaches aren't available, use frozen peaches, or try the recipe using mango."
 
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Ready In:
45mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • Place the Lamb chops in a flat glass or ceramic dish.
  • Combine the oil and lemon juice and pour into the dish, swirling the chops through the mix to coat both sides.
  • Season to taste with salt and pepper, cover with plastic and allow to marinate for 15-20 minutes, while you make the chutney.
  • To make the chutney, heat the olive oil in a saucepan, add the leek and cook for 2-3 minutes over medium heat, or until soft.
  • Add the peaches, vinegar, sugar and wine and bring to a boil.
  • Reduce heat and simmer until peaches are soft and mixture is syrupy, about 15-20 minutes.
  • Keep warm or refrigerate in a sealed container until ready to use.
  • Remove chops from marinade and pat dry.
  • Preheat a broiler or barbecue to medium high and grill the chops for 2-3 minutes on each side for medium rare or until cooked as desired.
  • Serve with the chutney and garnish with cilantro or basil.
  • This is delicious with grilled eggplant and peppers or salad of choice.

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Reviews

  1. Fresh peaches are in season and the Spring lamb chops are fresh. They are are a perfect blend on an early summer evening.
     
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RECIPE SUBMITTED BY

<p>I'm a recently retired San Diego trial attorney and wanna-be professional chef-restauranteur. Why am I so passionate about cooking? I don't know. What I do know is that those who don't cook are missing out on one of life's truly enjoyable experiences! I have a collection of whimsical signs posted above my workbench at home, one of which states: Love people. Cook them tasty food. How true.</p> 8727975"
 
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