1、Chutney Glaze for Lamb Chops

  • Makes: 1/2 cup
  • Start to Finish: 10 mins
  • Chutney Glaze for Lamb Chops recipe

    Ingredients

    Method

    Cover and blend or process until pureed. Glaze may be refrigerated, in a covered container, for up to one week.
  • Brush on lamb chops often during grilling.

  • https://www.truecookbook.com/recipe/chutney-glaze-for-lamb-chops-43382/

    2、Lamb chops with Indian spices

    One of the top-selling dishes at London's Tamarind restaurant, Alfred Prasad creates an Indian-inspired lamb dish, served with fresh mint
    Lamb chops with Indian spices recipe

    Ingredients

    Method

    1. Marinate the chops in the lime juice, vinegar, chilli powder and a pinch of salt while you make the rest of the marinade.
    2. Heat 100ml of the oil in a small saucepan and add the gram flour, stirring continuously for a minute or two until the flour forms a smooth sandy paste and you begin to smell a nutty aroma. Transfer the paste to a bowl and leave to cool.
    3. Crush the star anise using a pestle and mortar, then tip into a food processor with the chillies, garlic, papaya and the remaining oil and blend to a smooth paste. Mix both pastes over the marinated meat and refrigerate for a minimum of 4 hours.
    4. To cook the chops, preheat the oven to fan 180C/conventional 200C/gas 6. Lift the chops out of the marinade and wipe off any excess so the chops are just lightly coated. Heat 1 tbsp oil in a large frying pan and fry the chops in batches for a couple of minutes on each side until browned. Transfer to a roasting tray and roast for 10-20 minutes depending on how pink you like your lamb. Serve the chops with mint sauce and winter salad.

    3、Lamb chops with red pepper & mint salsa

    This summery salsa can be made a couple of days ahead and kept in the fridge. Grill the chops in the oven or on the bbq
    Lamb chops with red pepper & mint salsa recipe

    Ingredients

    Method

    1. Season the chops all over with salt and pepper. Make a slit between the bone and meat in each chop, then push a sliver of garlic and small sprig of rosemary into each.
    2. For the salsa, put the peppers in a mini chopper or food processor with the garlic, chilli, mint and lemon. Blitz until finely chopped, but not puréed. Add the oil and blitz briefly to mix. Tip into a bowl and leave at room temperature until serving time.
    3. Grill or barbecue the chops for 5-7 mins each side until brown, then serve on a platter with the salsa (stir before serving).

    4、Lamb chops with coriander pesto

    Lamb chops get an injection of flavour in this easy main course
    Lamb chops with coriander pesto recipe

    Ingredients

    Method

    1. Rub a little oil onto each side of the lamb, then season to taste with salt and pepper. Grill, barbecue or fry over medium-high heat for 5 mins, then turn over and cook 5 mins more for medium; 7 mins more for well done.
    2. While the meat is cooking, whizz together the rest of the ingredients with the remaining oil in a blender or with a mortar and pestle, to a rough paste. Serve the chops with the pesto drizzled over.

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