- 6 lean loin chops, cutlets or leg steaks
For the sticky marinade:
- 2 tablespoons white wine vinegar
- ½ teaspoon ground nutmeg
- 2 garlic cloves, peeled and crushed
- 1 tablespoon light brown sugar
- 4 tablespoons plum jam
- 5 tablespoons tomato ketchup
- 1 tablespoon soy sauce, optional
- 1 tablespoon sweet chilli sauce, optional
For the plum chutney:
- 450g dark plums, stoned and halved
- 2 eating apples, peeled, cored and cut into chunks
- 50g sultanas
- 1 carrot, peeled and grated
- 50g demerara sugar
- Pinch salt
- Pinch ground cloves
- 100ml white wine vinegar
- Preheat the oven to 200°C, 180°C Fan, Gas Mark 6.
- 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.
Tips:The chutney will keep for 1 week and works well with beef too.