Title: Grilled Lamb Chops with Chutney and Potatoes
Categories: Lamb Bbq
Yield: 4 Servings

TOMATO-PEAR CHUTNEY
2	c	Tomatoes, peeled seeded, coarsely chopped
2	c	Pears, peeled, cored coarsely chopped
1	md	Yellow onion(s) coarsely chopped
1	c	Raisins
2	c	Light brown sugar, packed
1	c	Cider vinegar
1/4	c	Ginger, finely chopped
2	tb	Mustard seeds
2		Cinnamon sticks
2		Hot green chilies seeded and chopped
2	ts	Salt
LAMB
1	c	Olive oil
3	tb	Red wine
2	tb	Garlic, finely chopped
1	tb	Rosemary, finely chopped
1/2	ts	Pepper
1	ts	Salt
4		Lamb loin chops (5oz ea)
		Chopped mint to garnish
CHILE MASHED POTATOES
2	lb	New potatoes, peeled,
		Cut in chunks if large
1/4	c	Butter
1/2	c	Sour cream
2	tb	Anaheim or serrano chilies finely chopped
1/4	c	(to 1/2 cup) milk
		Salt

To prepare Tomato-Pear Chutney, combine tomatoes, pears, onions, raisins, sugar, vinegar, ginger, mustard seeds, cinnamon sticks, chile peppers and salt in a 2-quart nonreactive pan. Simmer over low heat, stirring occasionally, until all the fruit is soft and the chutney begins to thicken, about 1 hour. Remove cinnamon sticks. Reserve as mush chutney as desired for this meal. Spoon remaining mixture into sterilized jars. Place lids on top and store in the refrigerator for up to 6 weeks or in a cool, dark place. Makes 5-6 pints.

To prepare lamb, combine oil, wine, garlic, rosemary, salt and pepper in a large bowl. Add lamb chop, turning to coat thoroughly on both sides. Marinate for 2 hours or more at room temperature, turning occasionally.

Meanwhile, prepare Chile Mashed Potatoes. Bring a large pan of water to a boil. Add potatoes and boil until soft; drain. While potatoes are still hot, mash in butter, sour cream, and chile peppers, adding milk gradually until potatoes are light and fluffy. Add salt to taste.

Remove lamb chops from marinade and pan-fry or grill until done.

To serve, place about 3/4 cup of mashed potatoes on each dinner plate. Arrange lamb chop on side of potatoes. Garnish with 2 generous tbs of chutney. Sprinkle lamb chops with mint.

: Baltimore Sun

From: Diane Lazarus Date: 05-26-96 (F) Cooking Ä

previous

next