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.
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.
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.
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
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.