Lamb chops with rhubarb chutney

Lamb chops with rhubarb chutney

Based on 10 ratings
Sandra Schumann

Sandra Schumann

Contributor

Difficulty

Easy 👌

Preparation

50 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
150 g
rhubarb
400 g
lamb chops
75 g
red onion
tbsp
olive oil (divided)
50 g
cane sugar
75 ml
red wine vinegar
1
chili peppers
½ tsp
coriander seeds
1
star anise
1 tsp
black mustard seeds
½
orange
salt
pepper
MetricImperial

Utensils

pot, rubber spatula, cutting board, knife, peeler, citrus press, frying pan

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Nutrition per serving

Cal703
Fat45 g
Protein39 g
Carb34 g
  • Step 1/3

    Peel and finely chop the onion. Chop the rhubarb. Heat one third of the olive oil in a pot and sauté the onion over medium heat for approx. 5 min. Add cane sugar and red wine vinegar and bring to a boil.
    • 75 g red onion
    • 150 g rhubarb
    • ½ tbsp olive oil
    • 50 g cane sugar
    • 75 ml red wine vinegar
    • pot
    • rubber spatula
    • cutting board
    • knife

    Peel and finely chop the onion. Chop the rhubarb. Heat one third of the olive oil in a pot and sauté the onion over medium heat for approx. 5 min. Add cane sugar and red wine vinegar and bring to a boil.

  • Step 2/3

    Cut the chili peppers lengthwise. Lightly crush the coriander seeds with the side of a knife. Add the chilis, coriander seeds, star anise, and mustard seeds to the pot and simmer for approx. 10 min. Peel the orange with a vegetable peeler and cut into thin strips. Squeeze out the juice of half the zested orange and add to the pot with the orange peel and the chopped rhubarb. Simmer the chutney, uncovered, for approx. 15 min. until thickened and the rhubarb is tender but not mushy.
    • 1 chili peppers
    • ½ tsp coriander seeds
    • 1 star anise
    • 1 tsp black mustard seeds
    • ½ orange
    • peeler
    • citrus press

    Cut the chili peppers lengthwise. Lightly crush the coriander seeds with the side of a knife. Add the chilis, coriander seeds, star anise, and mustard seeds to the pot and simmer for approx. 10 min. Peel the orange with a vegetable peeler and cut into thin strips. Squeeze out the juice of half the zested orange and add to the pot with the orange peel and the chopped rhubarb. Simmer the chutney, uncovered, for approx. 15 min. until thickened and the rhubarb is tender but not mushy.

  • Step 3/3

    Heat the remaining olive oil in a pan and sear the lamb chops in it on both sides until they reach the desired degree, for medium approx. 1 - 2 min. per side. Remove the chops from the pan, season with salt and pepper and serve with the rhubarb chutney. Enjoy!
    • 1 tbsp olive oil
    • 400 g lamb chops
    • salt
    • pepper
    • frying pan

    Heat the remaining olive oil in a pan and sear the lamb chops in it on both sides until they reach the desired degree, for medium approx. 1 - 2 min. per side. Remove the chops from the pan, season with salt and pepper and serve with the rhubarb chutney. Enjoy!

  • Enjoy your meal!

    Lamb chops with rhubarb chutney

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