Lamp Chops with Rhubarb Chutney

I have just been in my garden and took the last of my rhubarb. I have made a rhubarb chutney with apple cider vinegar. Apple cider vinegar is made by fermenting apples. Apple cider vinegar retains all of the good aromas, when the sugar becomes alcohol and alcohol becomes vinegar. This is why apple cider vinegar has a fine combination and mild taste. Apples in Denmark have a long and cool ripening process. This means that the flavor develops optimal and the apples of the north are the best in the world.

Lamb chops with rhubarb_jpeg (2)








































Lamb Chops with Rhubarb Chutney   4 main course servings

Chutney: 1 finely chopped onion, 8 oz. rhubarb, cleaned and diced, 4 tbsp. sugar

Lamb chops: 8-12 lamb chops, frenched, oil for the grill, salt and freshly ground pepper

Garnish: pea tendrils* or parsley

*The shoots and leaves that appear on the top of new pea plants in the early spring are tender little greens that taste like a cross between peas and spinach. They can be bought in  many supermarkets.

To make the chutney, place onion, rhubarb, sugar and vinegar in a saucepan and bring to a boil, stiring until sugar has dissolved. Reduce heat and simmer for about 6-8 minutes. Remove saucepan from stove and let chutney cool for 5 minutes. It is important not to overcook the rhubarb.

Prepare a fire in a charcoal grill or preheat a gas grill.

To make the lamb chops, season lamp chops with salt. Grill lightly on both sides until well marked but still moist inside. Alternatively, broil for 8 min.

To serve, divide lamb chops on 4 warmed plates and mound chutney next to lamb chops. Garnish with pea tendrils or parsley.

Suggested accompaniment: new baby potatoes.

(Comments are closed)