Lamb Chops With Vegetable Chutney Recipe
Ingredients
| Vegetable oil | 1 Teaspoon | |
| 1/2 cup each diced green bell pepper and onion | ||
| Ginger root | 1 1/2 Teaspoon, minced | |
| Garlic | 1 Clove (5gm), minced | |
| 4 large plum tomatoes, blanched, peeled, seeded, and chopped | ||
| Apple cider vinegar | 2 Tablespoon | |
| 1 1/2 teaspoons firmly packed light or dark brown sugar | ||
| Lemon peel | 1/4 Teaspoon, grated | |
| Dash each ground cinnamon, ground cloves, and powdered mustard | ||
| 2 rib or loin lamb chops (5 ounces each) | ||
Directions
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.
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.
Chef
