Baked Sticky Chops with Plum Chutney
Serves: 6 Prep Time: 20 minutes Cook Time: 1 hour
Tip
The chutney will keep for 1 week and works well with beef too.
Method
- Preheat the oven to Gas mark 6, 200°C,400°F.
- Prepare the sticky marinade; in a large shallow bowl mix all the marinade ingredients together. Add the steaks and coat in the marinade mixture. Cover and chill for 2 hours or ideally overnight in the refrigerator.
- Place the chops on a metal rack in a non-stick roasting tin and bake for 35-40 minutes, turning once, or on a prepared barbecue or preheated grill for 12-16 minutes, turning occasionally.
- Meanwhile prepare the chutney; place all the ingredients in a large stainless steel pan and bring to the boil. Reduce the heat, cover and simmer for 15-20 minutes, stirring occasionally until the fruit is soft.
- Remove from the heat and pour into a sterilised jar.
- Serve the lamb with the chutney, sauté potatoes and wilted spinach.
Notes
The chutney will keep for 1 week and works well with beef too.
