Recipe: Grilled Lamb Chops with Spicy Tomato-Mint Chutney

This recipe is from Chef Michael Smith and ran in the Saturday, April 16, 2011 edition of The Globe and Mail. It is part of our Easter Dinner menu.

Serves 4

8 lamb loin chops

Pinch of salt

Fresh ground pepper

1 tbsp red wine vinegar

1 tbsp brown sugar

1 small onion, diced

1 tsp ground cumin

1/2 tsp hot sauce

1/2 tsp salt

2 cups of cherry tomatoes, halved

1/2 cup chopped fresh mint

Cooking Directions for Grilled Lamb Chops with Spicy Tomato-Mint Chutney

Preheat grill or barbecue to the highest setting. While it’s heating, begin making chutney. Pour vinegar into a saucepot and add sugar, onion, cumin, hot sauce and salt. Bring the mixture to a quick simmer and cook until the onions soften (3 or 4 minutes). Stir in the tomatoes and continue cooking just long enough for the mixture to heat through.

Transfer to a serving bowl and, just before serving, stir in the mint, preserving its fresh flavour. Use immediately or refrigerate for up to 2 weeks.

Before grilling the lamb, pat the chops dry on folded paper towels and season them to taste with salt and pepper. Grill, turning once, until cooked through (about 5 minutes or so).

Serve lamb chops with a generous dollop of chutney and a mint sprig.

Photo: Paul Goyette

More Easter Dinner recipes