This is the meat lovers’ way to eat lamb – lots of it. You might need a bit of practice to get a feel for the done-ness of meat this thick on the bone, but the trick is not to have the barbie screaming hot. Note, this is not a cut for people who like well-done meat. – see below.
Double-cut Lamb Chops with
Apple Chutney
LEVEL OF SKILL
PREPARATION
COOKING TIME
REST
NUMBER OF SERVINGS
TASTY!!
INGREDIENTS
8 short loin lamb chops cut 5–6 cm thick
sea salt and freshly ground black pepper, to taste
1 tablespoon neutral oil mashed potatoes, to serve (optional)
APPLE CHUTNEY
1 small red onion, cut into 1 cm pieces
1 red chilli, seeded and very finely diced
1 tablespoon of neutral oil
2 granny smith apples, peeled, cored and
cut into dice of about 1 cm
100 g sultanas
1 heaped teaspoon ground cinnamon
¼ teaspoon allspice
¼ teaspoon ground nutmeg
2 tablespoons brown sugar
2 tablespoons cider vinegar
about 2 tablespoons water
METHOD
1. To make the chutney, cook the onion and chilli in the oil in a saucepan over low heat for about 5 minutes without letting them colour. Add the apples and sultanas and cook them over medium heat for about 5 minutes, stirring regularly until the apple has softened. Stir through the cinnamon, allspice, nutmeg and brown sugar, and cook until the sugar has dissolved. Add the vinegar and enough water so that all of the ingredients are just covered. Simmer over low heat for about 20 minutes, until the apples have broken down and the mixture has become a bit jammy. Set aside.
2. Bring the lamb chops to room temperature by removing them from the fridge half an hour before cooking. Season well with salt and pepper and roll the ‘tails’ around the rest of the chops and tie with string, to prevent the ‘tails’ from escaping.
3. Cook on a preheated fl at grillplate over medium heat until the meat colours one-third of the way up, or until done to your liking, then turn. Remove from the barbecue and set aside to rest, loosely covered, for about 5 minutes.
4. Serve two per person with a big dollop of warm chutney and maybe some mashed potatoes.
More Recipes
Honey, Lime and Dukkah Crusted King Prowns
Kimbo's perfect Steak and Bangers
Chargrilled Tuna with Skordalia and Parsley Salad
Marinated Chicken Thighs with Salsa Salad
Copyright © 2019 Tucker Barbecues Recipes
Double-cut Lamb Chops
with Apple Chutney
LEVEL OF SKILL
PREPARATION
COOKING TIME
REST
NUMBER OF SERVINGS
TASTY!!
This is the meat lovers’ way to eat lamb – lots of it. You might need a bit of practice to get a feel for the done-ness of meat this thick on the bone, but the trick is not to have the barbie screaming hot. Note, this is not a cut for people who like well-done meat.
See recipe below.
INGREDIENTS
8 short loin lamb chops cut 5–6 cm thick
sea salt and freshly ground black pepper, to taste
1 tablespoon neutral oil mashed potatoes, to serve (optional)
APPLE CHUTNEY
1 small red onion, cut into 1 cm pieces
1 red chilli, seeded and very finely diced
1 tablespoon of neutral oil
2 granny smith apples, peeled, cored and
cut into dice of about 1 cm
100 g sultanas
1 heaped teaspoon ground cinnamon
¼ teaspoon allspice
¼ teaspoon ground nutmeg
2 tablespoons brown sugar
2 tablespoons cider vinegar
about 2 tablespoons water
METHOD
1. To make the chutney, cook the onion and chilli in the oil in a saucepan over low heat for about 5 minutes without letting them colour. Add the apples and sultanas and cook them over medium heat for about 5 minutes, stirring regularly until the apple has softened. Stir through the cinnamon, allspice, nutmeg and brown sugar, and cook until the sugar has dissolved. Add the vinegar and enough water so that all of the ingredients are just covered. Simmer over low heat for about 20 minutes, until the apples have broken down and the mixture has become a bit jammy. Set aside.
2. Bring the lamb chops to room temperature by removing them from the fridge half an hour before cooking. Season well with salt and pepper and roll the ‘tails’ around the rest of the chops and tie with string, to prevent the ‘tails’ from escaping.
3. Cook on a preheated fl at grillplate over medium heat until the meat colours one-third of the way up, or until done to your liking, then turn. Remove from the barbecue and set aside to rest, loosely covered, for about 5 minutes.
4. Serve two per person with a big dollop of warm chutney and maybe some mashed potatoes.
More Recipes
Honey, Lime and Dukkah Crusted King Prowns
Kimbo's perfect Steak and Bangers
Chargrilled Tuna with Skordalia and Parsley Salad
Steak with Horseradish cream and potato cake
Copyright © 2019 Tucker Barbecues Recipes
Double-cut Lamb Chops
with Apple Chutney
LEVEL OF SKILL
PREPARATION
COOKING TIME
REST
NUMBER OF SERVINGS
TASTY!!
This is the meat lovers’ way to eat lamb – lots of it. You might need a bit of practice to get a feel for the done-ness of meat this thick on the bone, but the trick is not to have the barbie screaming hot. Note, this is not a cut for people who like well-done meat.
See recipe below.
INGREDIENTS
8 short loin lamb chops cut 5–6 cm thick
sea salt and freshly ground black pepper, to taste
1 tablespoon neutral oil mashed potatoes, to serve (optional)
APPLE CHUTNEY
1 small red onion, cut into 1 cm pieces
1 red chilli, seeded and very finely diced
1 tablespoon of neutral oil
2 granny smith apples, peeled, cored and
cut into dice of about 1 cm
100 g sultanas
1 heaped teaspoon ground cinnamon
¼ teaspoon allspice
¼ teaspoon ground nutmeg
2 tablespoons brown sugar
2 tablespoons cider vinegar
about 2 tablespoons water
METHOD
1. To make the chutney, cook the onion and chilli in the oil in a saucepan over low heat for about 5 minutes without letting them colour. Add the apples and sultanas and cook them over medium heat for about 5 minutes, stirring regularly until the apple has softened. Stir through the cinnamon, allspice, nutmeg and brown sugar, and cook until the sugar has dissolved. Add the vinegar and enough water so that all of the ingredients are just covered. Simmer over low heat for about 20 minutes, until the apples have broken down and the mixture has become a bit jammy. Set aside.
2. Bring the lamb chops to room temperature by removing them from the fridge half an hour before cooking. Season well with salt and pepper and roll the ‘tails’ around the rest of the chops and tie with string, to prevent the ‘tails’ from escaping.
3. Cook on a preheated fl at grillplate over medium heat until the meat colours one-third of the way up, or until done to your liking, then turn. Remove from the barbecue and set aside to rest, loosely covered, for about 5 minutes.
4. Serve two per person with a big dollop of warm chutney and maybe some mashed potatoes.