Ontario Lamb Loin With Saskatoon Berry Chutney - cooking recipe

Ingredients

2 (1 1/2 lb) lamb loin chops, trimmed and tied at 1-inch intervals
1 cup fine breadcrumbs
1/3 cup extra virgin olive oil
1 tablespoon fresh ginger, minced
1 tablespoon of fresh mint, minced
2 teaspoons seasoning salt (or Emeril Essence)
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground black pepper
saskatoonberry chutney
2 tablespoons vegetable oil
1 cup onion, chopped
1/2 cup green bell pepper, chopped
2 teaspoons garlic, minced
1 jalapeno pepper, seeds and stem removed, minced
2 teaspoons fresh ginger, minced
1 teaspoon turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
3 cups fresh saskatoon berries, rinsed and drained (about 2 pints)
1/4 cup brown sugar, plus
1 tablespoon brown sugar
1/4 cup balsamic vinegar (or apple cider vinegar)
1/4 cup of fresh mint, minced

Preparation

Preheat oven to 425 degrees F.
In a small bowl combine the bread crumbs, oil, ginger, mint, Essence or seasoning salt, cumin, salt, and pepper, and mix well.
Place the loins in a roasting pan and pat with the breadcrumb mixture to make a crust. Roast for 30 to 40 minutes, or until a meat thermometer registers 125 degrees F for medium-rare. Transfer to a cutting board and let rest for 15 minutes before carving.
Serve with Saskatoonberry Chutney.
Saskatoonberry Chutney.
In a heavy saucepan, heat the oil over medium heat. Add the onion and bell pepper, and cook, stirring, until soft, about 4 minutes.
Add the garlic, pepper, ginger, turmeric, cinnamon, salt and pepper flakes, and cook for 1 minute, stirring.
Add the berries, sugar, and vinegar and simmer over low heat until thickened and reduced, about 25 to 30 minutes, stirring occasionally. Add the mint and cook 2 minutes. Remove from the heat and cool to room temperature before serving.