Lamb chops with rhubarb chutney

Step 1/3

• 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

• 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

• 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!