Lamb Chops And Fresh Persimmon Chutney Recipes

LAMB CHOPS AND FRESH PERSIMMON CHUTNEY

Lamb Chops and Fresh Persimmon Chutney image

Categories Lamb Onion Sauté Fall Persimmon Jalapeño Gourmet

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

2 firm-ripe Fuyu persimmon (12 oz total), peeled with a knife, cored, seeded if necessary, and cut into 1/4-inch dice
1/4 cup finely chopped sweet onion
1 teaspoon finely grated peeled fresh ginger
1 small fresh jalapeño chile, seeded and minced
2 tablespoons fresh lime juice
1/4 teaspoon salt
4 (1-inch-thick) loin lamb chops
2 teaspoons olive oil

Steps:

Stir together persimmons, onion, ginger, jalapeño, lime juice, and salt and let stand at room temperature while cooking lamb chops.
Pat chops dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook chops about 9 minutes on each side for medium-rare. Transfer chops with tongs to a cutting board or plate and let stand, loosely covered with foil, 3 minutes before serving.
Serve lamb chops with persimmon chutney.

SPICED PERSIMMON CHUTNEY

Spiced Persimmon Chutney image

Categories Condiment/Spread Sauce Onion Thanksgiving Vegetarian Low Sodium Vinegar Lemon Raisin Apple Fall Persimmon Jalapeño Bon Appétit

Yield Makes about 4 cups

Number Of Ingredients 12

Ingredients

1 1/2 cups cider vinegar
1 cup chopped onion
1 large Pippin apple (about 8 ounces), peeled, cored, chopped
1 cups raisins
3/4 cup sugar
1/4 cup fresh lemon juice
1 large jalapeño chili with seeds, minced
1 tablespoon minced peeled fresh ginger
1 tablespoon grated lemon peel
1 teaspoon ground coriander
1/8 teaspoon ground cloves
2 1/2 cups chopped peeled Fuyu persimmons (about 4 medium)

Steps:

Combine all ingredients except persimmons in heavy large saucepan. Bring to boil over medium heat, stirring occasionally. Reduce heat to medium-low and simmer until mixture thickens but some juices remain, stirring frequently, about 25 minutes. Add persimmons and simmer until persimmons are tender, about 5 minutes longer. Remove from heat and cool completely. (Can be prepared 3 days ahead. Cover and refrigerate.

PERSIMMON CHUTNEY

Persimmon Chutney image

Provided by Molly O'Neill

Categories condiments, side dish

Time 5m

Yield About 2 cups

Number Of Ingredients 7

Ingredients

4 persimmons, preferably Fuyu, peeled and diced
1/4 cup honey
2 tablespoons lemon juice
1 tablespoon seeded, finely diced jalapeño pepper
1 tablespoon peeled, minced ginger
1/4 teaspoon almond extract
1/4 cup sliced almonds

Steps:

In a medium saucepan, combine the persimmons, honey, lemon juice, jalapeño pepper and ginger and bring to a boil over medium heat. Cook, stirring, for 2 minutes. Remove from the heat and stir in the almond extract and almonds. Serve with duck dumplings.

Nutrition Facts : @context http, Calories 133, UnsaturatedFat 3 grams, Carbohydrate 28 grams, Fat 3 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 18 grams, TransFat 0 grams

GRILLED LAMB CHOPS WITH MINT CHUTNEY

Grilled Lamb Chops With Mint Chutney image

Provided by Mark Bittman

Categories dinner, easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

Juice of 2 limes
1 clove garlic, peeled
1 piece fresh ginger, about 1 inch long, peeled and roughly chopped
1 fresh or dried habanero or other chili, to taste
1 cup plain, whole-milk yogurt
1 tablespoon sugar
2 cups fresh mint leaves, washed and well dried
Salt and pepper
8 shoulder lamb chops

Steps:

Prepare a charcoal grill or heat a gas grill or broiler. To make the chutney, combine lime juice, garlic, ginger, chili, yogurt and sugar, and purée. Stir in mint by hand. Add salt and pepper to taste. Set aside.
When the fire is moderately hot, place the chops on a rack 4 to 6 inches from the heat source. Grill 3 to 4 minutes to a side for medium-rare, or until they reach the desired degree of doneness. Serve hot lamb chops with chutney on the side.

Nutrition Facts : @context http, Calories 939, UnsaturatedFat 39 grams, Carbohydrate 16 grams, Fat 81 grams, Fiber 5 grams, Protein 37 grams, SaturatedFat 36 grams, Sodium 903 milligrams, Sugar 7 grams

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