Grilled Lamb Chops With Charred Red Onion Chutney

Grilled Lamb Chops With Charred Red Onion Chutney is a flavorful and satisfying dish that combines juicy lamb chops with a tangy and aromatic chutney made from charred red onions. Here’s a closer look at this delicious recipe:

To begin, the red onion slices are seasoned with oil, salt, and pepper, and then grilled until they develop a beautiful charred exterior. Once grilled, the onions are chopped into small pieces, adding a smoky and slightly sweet flavor to the chutney. In a saucepan, cumin seeds and crushed red pepper flakes are toasted to release their fragrant aromas. The chopped onions, along with tomatoes, apple cider vinegar, sugar, salt, and pepper, are added to the pan and cooked until the onions become soft and the flavors meld together. The chutney is simmered until thickened, resulting in a rich and savory sauce. Meanwhile, the lamb shoulder chops are rubbed with oil and seasoned with salt and pepper. Grilled to perfection, the chops develop a golden brown crust on the outside while remaining tender and juicy on the inside. To serve, the grilled lamb chops are topped with the charred red onion chutney, which adds a delightful burst of flavor to each bite. The chutney’s tanginess and complexity complement the succulent lamb, creating a harmonious combination of tastes and textures.

Grilled Lamb Chops With Charred Red Onion Chutney is a fantastic dish to impress guests at a summer barbecue or a special occasion. The charred onion chutney elevates the flavor profile of the lamb, adding depth and a touch of smokiness. It’s a delightful and satisfying meal that showcases the versatility of lamb and the vibrant flavors of the accompanying chutney.

SERVES: 4

INGREDIENTS:

• 1 large red onion, cut crosswise into 1/2-inch-thick slices
• 3 Tbs. canola oil
• Kosher salt and freshly ground black pepper
• 1 tsp. whole cumin seeds
• Pinch of crushed red pepper flakes
• 1 medium ripe tomato, cored and chopped
• 2 Tbs. apple cider vinegar
• 1 tsp. granulated sugar
• 4 3/4-inch-thick, bone-in lamb shoulder chops (2 to 2 1/2 lb. total)

INSTRUCTIONS:

1. Prepare a medium-high gas or charcoal grill fire. Rub the onion slices with 1 Tbs. of the oil, keeping the rings intact, and season with 1 tsp. salt and 1/4 tsp. pepper. Arrange them on the grill in a single layer and cook, flipping once, until lightly charred, 8 to 10 minutes. Transfer the onions to a cutting board and chop into small pieces.
2. Heat 1 Tbs. of the oil in a medium saucepan over medium-high heat. Add the cumin and pepper flakes and cook, stirring constantly, until toasted and fragrant, about 1 minute. Add the chopped onions, tomato, vinegar, sugar, 1/2 tsp. salt, 1/4 tsp. pepper, and 1/3 cup water. Bring to a boil, cover, reduce the heat to medium, and boil until the onions are soft, 5 to 7 minutes. Uncover the pot and continue to boil, stirring often, until thickened, about 5 minutes more. Season to taste with salt and pepper.
3. Meanwhile, rub the lamb all over with the remaining 1 Tbs. oil and season with 2 tsp. salt and 1/2 tsp. pepper. Grill, flipping once, until deep golden brown outside and medium rare inside, about 8 minutes total. Serve topped with the chutney.

NUTRITIONAL INFORMATION:

PER SERVING

• 330 CALORIES | 29G PROTEIN | 6G CARB | 20G TOTALFAT | 4G SAT FAT |
  11G MONOFAT | 3.5G POLY FAT | 90MG CHOL | 1,070MG SODIUM | 1G FIBER

NOTE:

• Grilled onions become a savory chutney after a quick simmer with fresh tomato, a touch of sugar, vinegar, and spices. Serve with grilled or roasted potatoes.