Marinated in Trinidad’s green seasoning, these smoky and herbaceous lamb chops are complemented with Caribbean-style peach chutney. Serve with green beans.
Recipe (and photo) from Foodland Ontario, foodlandontario.ca.
Preparation Time: 25 minutes
Marinating Time: 1 hour or overnight
Cooking Time: 30 minutes; Grilling Time: 10 minutes
Makes 4 servings
12 Ontario lamb loin chops (about 90 g each)
Salt and pepper, to taste
Marinade:
6 fresh Ontario chives, halved
1/2 cup (125 mL) fresh Ontario Italian parsley leaves
4 fresh Ontario thyme sprigs (thick stems removed)
1/4 cup (50 mL) fresh Ontario cilantro (coriander) leaves
2 cloves Ontario garlic
1/3 cup (75 mL) white wine vinegar
1/4 cup (50 mL) olive oil
1/4 tsp (1 mL) each salt and pepper
Peach Chutney:
4 Ontario peaches, peeled and diced
1 Ontario apple (McIntosh or gala), peeled and diced
1 Ontario hot red pepper, diced
Half small Ontario onion, diced
1/4 cup (50 mL) finely chopped gingerroot
1/4 cup (50 mL) golden raisins
1/2 tsp (2 mL) each ground cinnamon and ginger
1/4 tsp (1 mL) ground cloves
1-1/4 cups (300 mL) rice vinegar
1/4 cup (50 mL) Ontario honey
Garnish: fresh Ontario Thyme Leaves
Pat lamb chops dry with paper towels, sprinkle with salt and pepper. Place in large shallow dish.
Marinade: In food processor, combine chives, parsley, thyme, cilantro, garlic, vinegar, oil, salt and pepper; purée until smooth. Pour over lamb. Rub marinade all over chops. Cover and marinate in refrigerator for 1 hour or overnight.
Peach Chutney: In large saucepan, combine peaches, apple, hot pepper, onion, finely chopped ginger, raisins, cinnamon, ground ginger, cloves, vinegar and honey; bring to boil over medium-high heat. Reduce heat and simmer for 30 minutes, stirring occasionally, until peaches are softened, but still keep their shape. Transfer to bowl; let cool.
Remove lamb chops from marinade; discard marinade. Place on grill over medium-high heat. Grill, covered, for about 5 minutes per side, until instant-read thermometer inserted in centre registers to 130°F (55°C) for medium-rare or until desired doneness. Transfer to plate; let rest for 10 minutes. Serve with peach chutney.
Nutritional Information:
1 serving
PROTEIN: 44 grams
FAT: 16 grams
CARBOHYDRATE: 47 grams
CALORIES: 512
FIBRE: 3 grams
SODIUM: 245 mg
