Grilled Lamb Loin Chops With Warm Peach Chutney

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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