Okay before I get into the recipe I must admit I made the chops only because I really wanted to make the Apple Ginger Chutney and I knew it would go really well with some meat.....
Marinate the lamb chops with,
1 tsp salt
1 tsp pepper
1 Tbsp cumin powder
1 Tbsp coriander powder
Juice of 1 lime
Leave the marinated lamb chops for an hour. Heat some olive oil in a large pan and place the lamb on the pan. After the lamb is lightly browned, add 1/4 cup chicken stock and 1 Tbsp chopped mint leaves to the pan. Cook for 12 minutes for medium rare and 20 minutes for well done.
Spicy Apple Ginger Chutney:
1 Granny Smith Apple, peeled, cored and chopped
1 Tbsp finely chopped ginger
1/4 cup Sultanas/ raisins
1/4 cup sugar
1/2 tsp cayenne pepper
1 tsp honey
1/2 cup water
Combine all ingredients in a pan and bring to a boil. Boil for 15 minutes and then puree the mix (keep the mix chunky, not a smooth paste). Love this chutney!!
Serve lamb chops with the chutney and some Moroccan chick pea salad.
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