Hot, spicy, mellow and delightful are some of the words you will hear from those who eat this wonderful and flavorful dish.

Grilled Lamb Chops with Chutney and Potatoes
Recipe type: Lamb or Mutton
Serves: 4
  • Tomato Pear Chutney:
  • 2 Cups tomatoes, peeled seeded, coarsely chopped
  • 2 Cups pears, peeled, cored coarsely chopped
  • 1 medium yellow onion(s) coarsely chopped
  • 1 Cup raisins
  • 2 Cups light brown sugar, packed
  • 1 Cup cider vinegar
  • 1/4 Cup ginger, finely chopped
  • 2 Tablespoons mustard seeds
  • 2 cinnamon sticks
  • 2 hot green chilies seeded and chopped
  • 2 teaspoons salt
  • Lamb:
  • 1 Cup olive oil
  • 3 Tablespoons red wine
  • 2 Tablespoons garlic, finely chopped
  • 1 Tablespoon rosemary, finely chopped
  • 1/2 teaspoon pepper
  • 1 teaspoon salt
  • 4 lamb loin chops (5 ounces each)
  • chopped mint to garnish
  • Chile Mashed Potatoes:
  • 2 pounds new potatoes, peeled, cut in chunks if large
  • 1/4 Cup butter
  • 1/2 Cup sour cream
  • 2 Tablespoons Anaheim or Serrano chilies finely chopped
  • 1/4 Cup (to 1/2 Cup) milk
  • salt
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Remove lamb chops from marinade and pan-fry or grill until done.
  6. 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.

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