Spiced Grilled Lamb With Peach Chutney Recipes

GRILLED LAMB LOIN CHOPS WITH WARM PEACH CHUTNEY

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.

SPICED RUBBED LEG OF LAMB WITH APRICOT CHUTNEY AND CHICKPEA, TOMATO, SPINACH SALAD

Steps:

• Heat olive oil in a medium pan on the grill over high heat. Add onions and cook until lightly golden brown. Add the garlic and cook for 1 minute. Add the spices, ginger and chile and cook for 1 minute. Add the spinach and cook until just wilted.
• Place the chickpeas in a large bowl. Add the onion/spinach mixture and mix until combined. Add the tomatoes, olive oil, parsley and season with salt and pepper to taste.
• Yield: 8 servings
• Mix all ingredients together in a small bowl.
• Rub lamb completely with spice rub. On a hot grill sear lamb on all sides for 4 to 5 minutes. Put lamb on rotisserie and with the cover down roast lamb for 1 1/4 to 11/2 hours for medium rare. Remove from rotisserie and let rest for 10 minutes before slicing.
• 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.