Recipe For Lamb Chops Chutney

Defrost slowly in the fridge.

Recipe for lamb chops chutney. Allow the chops to simmer until all the water has dried up. The chops were placed back in the pan to absorb the flavour of the chutney. Cook the steaks or chops under a preheated grill or prepared barbecue for 12 16 minutes turning occasionally.

Pour oil into a heated pan then add chopped onions cumin mustard seeds and the cinnamon sticks. Once the tomatoes are done cooking add the lamb loin chops back onto the pan and coat them with the tomato mix. A few at a time to the pan and cook until well browned.

Place on prepared baking tray and bake for 20 25 minutes or until lamb is cooed an browned and the potatoes golden. Add the mushrooms to the tray along with the capsicum. Place a large pan onto the stove top on a medium heat setting.

Spray chops with olive oil. Add in the marinated lamb chops and cook for 5 minutes on each side. Keep stirring so the spices don t get burnt once everything is golden brown add a teaspoon of ginger and garlic mix.

Garnish with fresh coriander and serve the lamb chops chutney with rice or mashed potato. Add chops and potato and evenly coat with mixture. Bake in the oven until heated through and caramelised.

Then add onions tomatoes and spices to make a chutney. Should take about 20 minutes. The chops are all browned.