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

  1. 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.
  2. Discard the cinnamon stick and spoon into large clean sterilised kilner or 2 jam jars.  Cool and seal.
  3. Place the chops on a chopping board, season and brush with the oil.  Sprinkle on both sides with the thyme and lemon zest. 
  4. Cook the chops on a prepared barbecue or under a preheated grill for 6-8 minutes on each side.
  5. Serve the lamb with a spoonful of the chutney, a crisp salad and crusty bread.
  6. Tip:  If preferred substitute the loin chops for lamb cutlets.


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