Lamb with Pear and Tomato Chutney Lamb with Pear and Tomato Chutney

Lamb with Pear and Tomato Chutney

Lamb with Pear and Tomato Chutney

prep time
20 mins

cook time
1 hour 30 minutes

4 people


  • 8 lean lamb loin chops
  • 300ml/½pint good red wine
  • 2 large garlic cloves, peeled and crushed
  • 1 large sprig fresh rosemary leaves, roughly chopped
  • 2 fresh bay leaves, roughly crushed
  • Salt and freshly milled black pepper
  • For the pear and tomato chutney

  • :675g/1½lb English pears, peeled, cored, deseeded and cubed
  • 8 cherry tomatoes, quartered
  • 175g/6oz light brown sugar
  • 300ml/½pint cider vinegar
  • 75g/3oz sultanas
  • 2 garlic cloves, peeled and finely chopped
  • 2.5ml/½tsp cayenne pepper
  • 2.5ml/½tsp cinnamon
  • 2.5ml/½tsp ground cloves
  • 10ml/2tsp mustard seeds, optional


  1. Place the chops in a shallow dish. Mix together the red wine, garlic, rosemary, bay leaves and seasoning. Pour over the chops and coat on both sides, cover and marinate in the refrigerator for up to 1 hour, turning occasionally.
  2. To make the pear and tomato chutney, place all the chutney ingredients in a large stainless steel saucepan. Cook gently over a low heat for 1½hours, stirring frequently until the mixture has thickened.
  3. Spoon the chutney into 2 x 450g/1lb warm sterilized jam or kilner jars, seal and store in a cool, dark place for up to 6 months. Once opened refrigerate and use within 1 month.
  4. Preheat the oven to Gas mark 6, 200°C, 400°F. Remove the steaks from the marinade and transfer to a medium-sized roasting tin. Reserve the marinade and roast the chops for 25-30 minutes.
  5. Remove the steaks from the oven and transfer to a warm plate. Cover and keep warm.
  6. Place the roasting tin on the hob over a medium heat and add the reserved marinade. Bring to the boil and stir to release any sediment and bubble for 4-5 minutes until reduced by half.
  7. Serve the steaks on crushed potatoes and chives, the sauce and the chutney.