Lamb Chops And Fresh Persimmon Chutney Recipes

SPICY PERSIMMON CHUTNEY

Steps:

• In a large saucepan combine the apple cider vinegar, chopped onion, chopped apple, golden raisins, sugar, lemon juice, chili, ginger, lemon peel, coriander and cloves. Bring to a boil over medium heat, stirring occasionally. Reduce heat to medium-low and simmer until mixture thickens, stirring frequently, about 25 minutes. Add the persimmons and simmer until the persimmons are tender about 5 to 10 minutes.
• Remove from the heat and let cool completely. Cover and refrigerate chutney. May be made a day or two ahead.

LAMB CHOPS AND FRESH PERSIMMON CHUTNEY

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.

LAMB CHOPS WITH MANGO CHUTNEY

Steps:

• Heat your oven to 350°F.
• Rub 5 spice and kosher salt on both sides of chops. Place chops in a 8x 8x baking dish and evenly spoon chutney over each chop. Cover with tin foil.
• Bake for 40-45 minutes. Let rest for 10 minute Serve while hot.
• I like to cook Mahatma Yellow Saffron Long Grain Rice as a side with steamed veggies. I use butter, fresh garlic, fresh ginger, salt, pepper and a splash of fresh lemon over the steamed veggies.