Grilled Lamb Loin Chops With Warm Peach Chutney - cooking recipe

Ingredients

8 lamb loin chops, trimmed
1/2 cup olive oil
2 tablespoons lemon juice or 2 tablespoons balsamic vinegar
salt & freshly ground black pepper, to taste
peach chutney
1 tablespoon olive oil
1 leek, white part only, sliced
2 peaches, diced
2 tablespoons red wine vinegar
2 tablespoons brown sugar
1/4 cup white wine or 1/4 cup orange juice
1/4 cup cilantro or 1/4 cup basil, finely sliced, for garnish

Preparation

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.