Salt and pepper, macaroni and cheese, peanut butter and jelly… they're all on the A-list of food couples. What about meat and fruit? At first, the pairing doesn’t quite seem to jive. Or does it?
Actually, if you think about it, it works—and there’s quite a bit of supporting evidence: Thanksgiving turkey with cranberry sauce, sweet and sour chicken, duck a l’Orange…
Well, OK, but let’s leave those couples to November, Chinese takeout and France, shall we? During summer grilling season, Aussie Lamb is THE mate for in-season fruit, especially stone fruit (peaches, plums, nectarines, what-have-you). And chutney, a chunky condiment made with fruit, sugar and vinegar, might as well be its soul mate. Just look at what chutney and lamb have in common: roots in ancient cultures, modern appearances in dishes around the globe, endless opportunities for customization; the list goes on. Most importantly: they taste (and look) great together with their balanced, savory and sweet, juicy and concentrated character.
This mouthwatering recipe proves the point. Added bonus: it takes just minutes to grill the fresh, simply seasoned lamb chops. If you're really looking to save time, the chutney can be made the day before and stored in a sealed container in the refrigerator. Just reheat gently before serving or serve cold with the lamb.
Servings:
4
Australian Lamb Ingredients
- 8 Australian Lamb loin chops, trimmed
- ¼ cup olive oil
- 2 tablespoons lemon juice or balsamic vinegar
- Salt and freshly ground pepper, to taste
Peach Chutney Ingredients
- 1 tablespoon olive oil
- 1 leek, white part only, sliced
- 2 peaches, diced
- 2 tablespoons red wine vinegar
- 2 tablespoons brown sugar
- ½ cup white wine or orange juice
- ¼ cup cilantro or basil, finely sliced, for garnish
To Serve (optional)
Grilled eggplant and peppers or salad of choice
Method
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 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 sealed containers 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.