recipes-mains

Lemony Chops with Spiced Cherry Chutney

Serves: 4

Ingredients

4 lean lamb loin chops
Salt and freshly milled black pepper
30ml/2tbsp fresh thyme leaves
15ml/1tbsp grated lemon zest
10ml/2tsp rapeseed or sunflower oil

For the Spiced Cherry Chutney:

900g/2lb fresh cherries, stalks removed, stoned and halved
150ml/¼pint white wine vinegar
250g/9oz light brown sugar
1 x 5cm/2inch piece cinnamon stick
1 small onion, peeled and finely chopped
5ml/1tsp ground allspice

Method

For the spiced cherry chutney; place all the ingredients in a large pan. Bring to the boil and simmer for 20 minutes until the chutney has thickened.
Discard the cinnamon stick and spoon into large clean sterilised kilner or 2 jam jars. Cool and seal.
Place the chops on a chopping board, season and brush with the oil. Sprinkle on both sides with the thyme and lemon zest.
Cook the chops on a prepared barbecue or under a preheated grill for 6-8 minutes on each side.
Serve the lamb with a spoonful of the chutney, a crisp salad and crusty bread.
Tip: If preferred substitute the loin chops for lamb cutlets.

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