Lamb chops in Spicy tomato chutney

Growing up lamb formed a staple part of our diet and one of my favourite ways to enjoy it was in a spicy tomato chutney. This is definitely a great brunch meal or even casual dinner. I love it served with rice for dinner or crusty rolls at brunch to mop the gorgeous tomato chutney.

There are two main parts to this; grilling the chops and making the tomato chutney, my preference is to do it in the same pan which means slightly longer cooking time but loads more flavours as the tomato chutney contains all of the delicious flavours of the slow cooked lamb.

They key here to simply but generously spice the lamb chops to really enhance the flavour of the meat and to cook it low and slow so that it becomes mouth wateringly tender.

Let’s get cooking…

Season the chops with all the spices and marinate for 30 minutes. Roast in an oven for 160 for 45 minutes – 1 hr until meat is tender. The key here is to use the pan that you will also use to cook the tomato chutney in order to not lose any of the flavour.

Alternatively you can pan fry the chops until tender, I generally roast to avoid overcooking.

While the chops are cooking place tomatoes in a bowl and pour over boiling water. After 10 minutes the skins should split, remove the skins and slice the tomatoes into rings.

Once the chops are cooked use the fat from the chops to braise the onion and chilies on a medium heat in enough oil to coat the bottom of your pan, 3-4 tablespoons. When the onions are beginning to soften, add the garlic and fry until fragrant, then add in the spices and roast for a minute. Add in the tomatoes and salt to taste. Mix well to combine, cover and allow to simmer, stirring regularly.

The tomatoes should start releasing some liquid, allow this to cook but the sauce should not be completely dry. Once the oil starts to separate and bubble through the chutney is done. The chops can now be added, toss in the sauce to coat and allow to rest for 10 minutes before serving.