GRILLED LAMB LOIN CHOPS WITH WARM PEACH CHUTNEY
The tangy peach chutney makes a wonderful contrast to the mild flavor of the Lamb chops. It's a simple to prepare dish. When fresh peaches aren't available, use frozen peaches, or try the recipe using mango.
Provided by GREG IN SAN DIEGO
Categories Mango
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place the Lamb chops in a flat glass or ceramic dish.
- Combine the oil and lemon juice and pour into the dish, swirling the chops through the mix to coat both sides.
- Season to taste with salt and pepper, cover with plastic and allow to marinate for 15-20 minutes, while you make the chutney.
- To make the chutney, heat the olive oil in a saucepan, add the leek and cook for 2-3 minutes over medium heat, or until soft.
- Add the peaches, vinegar, sugar and wine and bring to a boil.
- Reduce heat and simmer until peaches are soft and mixture is syrupy, about 15-20 minutes.
- Keep warm or refrigerate in a sealed container until ready to use.
- Remove chops from marinade and pat dry.
- Preheat a broiler or barbecue to medium high and grill the chops for 2-3 minutes on each side for medium rare or until cooked as desired.
- Serve with the chutney and garnish with cilantro or basil.
- This is delicious with grilled eggplant and peppers or salad of choice.
Nutrition Facts : Calories 930.5, Fat 81.2, SaturatedFat 26.6, Cholesterol 140.6, Sodium 115.4, Carbohydrate 15.6, Fiber 1.2, Sugar 11.9, Protein 31.9
SPICED GRILLED LAMB WITH PEACH CHUTNEY
Provided by David Mas Masumoto
Categories dinner, main course
Time 1h20m
Yield Serves 6
Number Of Ingredients 26
Steps:
- If using bamboo skewers, place them in a bowl of water. Prepare the lamb: in a large bowl, combine the pepper, allspice, cumin, coriander, chili, cardamom, ginger, garlic, oil and a generous pinch of salt. Rub the mixture on the lamb and marinate for at least six hours in the refrigerator.
- Make the chutney: place the cinnamon, cardamom and cloves on a square of cheesecloth and tie with kitchen twine. Place the sachet in a 6-quart saucepan with the mustard seeds, pomegranate seeds, ginger, chili, maple syrup, vinegar and orange juice. Bring to a boil and simmer for 5 minutes. Add the peaches and gently simmer on medium-low heat until the peaches are very tender and the liquid thickens enough to coat the back of a spoon, about 60 to 75 minutes. Season with salt and pepper. Transfer to a heatproof container to cool. Refrigerate.
- Heat a grill or nonstick skillet to high. Place no more than six lamb pieces on a skewer. Season generously with salt. Cook to desired temperature, 3 minutes on each side for medium rare. Take care not to burn the spices. Drizzle with lime juice and serve with chutney.
MOROCCAN SPICE RUBBED LEG OF LAMB WITH APRICOT CHUTNEY
Provided by Bobby Flay
Time 2h
Yield 8 servings
Number Of Ingredients 23
Steps:
- Spice Rub: Mix all ingredients together in a small bowl;
- Lamb: Preheat grill to high and attach rotisserie. Brush the lamb with oil, season with salt and rub completely with spice rub. Sear the lamb on both sides until golden brown, about 5 to 6 minutes per side. Attach the lamb to the rotisserie and cook with the cover closed for 1 1/4 to 1 1/2 hours for medium rare doneness.
- Apricot Chutney: Preheat grill or side burner. Heat oil in a medium saucepan over medium-high heat. Add onions and cook until soft and lightly golden, approximately 6 to 7 minutes. Add garlic and ginger and jalapeno and cook for 2 minutes. Add apricots, sugar and vinegar and bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Add cilantro and season with salt and pepper to taste. Serve at room temperature.
SPICED PEACH CHUTNEY
If you like chutney, you'll love this quick-and-spicy microwave twist on traditional versions. Sent in by Shirley Glaab in Hattiesburg, Mississippi, this tasty, tangy condiment combining onions, peaches and raisins is a great way to jazz up summer's grilled meats and chicken.
Provided by Taste of Home
Time 25m
Yield 1-1/4 cups.
Number Of Ingredients 11
Steps:
- In a microwave-safe bowl, combine onion and oil. Cover and cook on high for 2 to 2-1/2 minutes or until onion is tender. , Add the peaches, raisins, brown sugar, cinnamon, salt, cloves and cayenne. Cover and cook at 50% power for 5 minutes. Uncover and cook 4-5 minutes longer or until thickened. Stir in cilantro and vinegar. Cool. Serve at room temperature. Store in the refrigerator.
Nutrition Facts : Calories 47 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 32mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 1g fiber), Protein 0 protein.
SPICED AND GRILLED STEAKS WITH CITRUS CHUTNEY
The deeply-flavorful spice mix rubbed onto this steak is packed with coriander, coffee, cocoa powder, and brown sugar.
Provided by Dave Muller
Categories Bon Appétit Steak Citrus Spring Grill Kumquat Grapefruit Spice Rub
Yield Serves 8
Number Of Ingredients 18
Steps:
- Make the chutney:
- Bring grapefruit, kumquats, shallot, sugar, salt, and 1/4 cup water to a simmer in a small saucepan over medium-low heat, stirring occasionally and lowering heat if needed, until citrus is soft and liquid is syrupy, 45-60 minutes. Stir in vinegar and let cool. Cover and chill.
- For the steak and assembly:
- Toast coriander seeds in a small skillet over medium heat, tossing occasionally, until fragrant, about 2 minutes. Let cool, then finely grind in spice mill or mortar and pestle. Mix ground coriander, coffee, salt, brown sugar, cocoa powder, and pepper in a small bowl.
- Prepare a grill for medium-high heat; lightly oil grate. Season steaks generously with rub (you'll have some left over). Grill steaks, turning occasionally, until lightly charred and cooked to desired doneness, 8-10 minutes for medium-rare. Transfer to a cutting board and let rest 10 minutes, then slice against the grain. Serve with citrus chutney.
- Do Ahead
- Chutney can be made 1 week ahead. Keep chilled. Rub can be made 1 day ahead. Store airtight at room temperature.
More about "spiced grilled lamb with peach chutney recipes"
PEACH SPICED LAMB CHOPS RECIPE | MYRECIPES
From myrecipes.com
5/5 (4)Calories 361 per servingServings 4
- Combine first 9 ingredients in a small bowl; rub spice mixture evenly over both sides of lamb chops.
- Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add lamb chops to pan, and cook for 3 1/2 minutes on each side. Brush each chop with about 1 teaspoon preserves. Turn chops over, and cook for 1 minute. Brush chops with remaining preserves. Remove from heat.
BARBECUED SPICE-RUBBED LAMB WITH SWEET POTATO AND SPICY PEACH …
From taste.com.au
5/5 (2)Total Time 1 hr 35 minsServings 6Calories 540 per serving
19 BEST LAMB CHOP RECIPES & IDEAS | RECIPES, DINNERS AND EASY …
From foodnetwork.com
Author By
SWEET & SPICY CHICKEN WITH PEACH CHUTNEY | DASH OF MANDI
From dashofmandi.com
PEACH CHUTNEY (30 MINUTES) - TWO KOOKS IN THE KITCHEN
From twokooksinthekitchen.com
AMERICAN SPICED LAMB LOIN CHOPS WITH PEACH RELISH - SUPERIOR …
From superiorfarms.com
SPICED PEACH AND LIME CHUTNEY | SIDE DISH RECIPES | TESCO REAL …
From realfood.tesco.com
GRILLED PORK CHOPS WITH SPICY PEACH CHUTNEY RECIPE
From jayducote.com
SPICED GRILLED LAMB WITH PEACH CHUTNEY - DINING AND COOKING
From diningandcooking.com
RECIPE – SPICED PEACH CHUTNEY | EDIBLETCETERA – FAST & FABULOUS …
From edibletcetera.com
10 DELICIOUS WAYS TO USE CHUTNEY - THE SPRUCE EATS
From thespruceeats.com
SPICED LAMB CUTLETS WITH PEACH SALAD RECIPE - TASTE.COM.AU
From taste.com.au
APRICOT AND GOAT’S CHEESE, LAMB WITH PEACH CHUTNEY: YOTAM …
From theguardian.com
GRILLED PEACH CHUTNEY | NEW ENTRY SUSTAINABLE FARMING PROJECT
From nesfp.nutrition.tufts.edu
APRICOT AND GOAT’S CHEESE, LAMB WITH PEACH CHUTNEY: …
From vk.com
SPICED PEACH CHUTNEY RECIPE: HOW TO MAKE IT - EASY RECIPES
From recipegoulash.cc
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love