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Recipe

Grilled Lamb Chops with Charred Red Onion Chutney

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Scott Phillips

Servings: four.

Grilled onions become a savory chutney after a quick simmer with fresh tomato, a touch of sugar, vinegar, and spices. Serve with grilled or roasted potatoes.

Ingredients

  • 1 large red onion, cut crosswise into 1/2-inch-thick slices
  • 3 Tbs. canola oil
  • Kosher salt and freshly ground black pepper
  • 1 tsp. whole cumin seeds
  • Pinch crushed red pepper flakes
  • 1 medium ripe tomato, cored and chopped
  • 2 Tbs. apple cider vinegar
  • 1 tsp. granulated sugar
  • Four 3/4-inch-thick bone-in lamb shoulder chops (2 to 2-1/2 lb. total)

Nutritional Information

      Calories (kcal) : 330
      Fat Calories (kcal): 180
      Fat (g): 20
      Saturated Fat (g): 4
      Polyunsaturated Fat (g): 3.5
      Monounsaturated Fat (g): 11
      Cholesterol (mg): 90
      Sodium (mg): 1070
      Carbohydrates (g): 6
      Fiber (g): 1
      Protein (g): 29

Preparation

  • Prepare a medium-high gas or charcoal grill fire. Rub the onion slices with 1 Tbs. of the oil, keeping the rings intact, and season with 1 tsp. salt and 1/4 tsp. pepper. Arrange them on the grill in a single layer and cook, flipping once, until lightly charred, 8 to 10 minutes. Transfer the onions to a cutting board and chop into small pieces.

    Heat 1 Tbs. of the oil in a medium saucepan over medium-high heat. Add the cumin and pepper flakes and cook, stirring constantly, until toasted and fragrant, about 1 minute. Add the chopped onions, tomato, vinegar, sugar, 1/2 tsp. salt, 1/4 tsp. pepper, and 1/3 cup water. Bring to a boil, cover, reduce the heat to medium, and boil until the onions are soft, 5 to 7 minutes. Uncover the pot and continue to boil, stirring often, until thickened, about 5 minutes more. Season to taste with salt and pepper.

    Meanwhile, rub the lamb all over with the remaining 1 Tbs. oil and season with 2 tsp. salt and 1/2 tsp. pepper. Grill, flipping once, until deep golden-brown outside and medium rare inside, about 8 minutes total. Serve topped with the chutney.

Reviews

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Reviews

  • Shelby_cooks | 07/02/2010

    The charred onion chutney was delicious and easy to make, a waste on such a poor cut of meat. Next time I'll use real lamb chops (not shoulder) or substitute pork tenderloin/chops.

  • User avater
    TheMomChef | 06/03/2010

    The chutney is good; I just don't think it should be paired with lamb. Read my full review at: http://themomchef.blogspot.com/2010/06/grilled-lamb-chops-with-charred-red.html

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