Lemony Lamb Chops with Spiced Cherry Chutney Lemony Lamb Chops with Spiced Cherry Chutney

Lemony Lamb Chops with Spiced Cherry Chutney

A lovely seasonal recipe featuring all the ingredients of summer. Lamb chops are coated with fresh thyme leaves and lemon zest, popped on the barbecue and served with a home made spiced cherry chutney

prep time
20 mins

cook time
35 minutes

4 people


  • 4 lean lamb loin chops
  • Salt and freshly milled black pepper
  • 30ml/2tbsp fresh thyme leaves
  • 15ml/1tbsp grated lemon zest
  • 10ml/2tsp rapeseed or sunflower oil
  • 900g/2lb fresh cherries, stalks removed, stoned and halved
  • 150ml/¼pint white wine vinegar
  • 250g/9oz light brown sugar
  • 1 x 5cm/2inch piece cinnamon stick
  • 1 small onion, peeled and finely chopped
  • 5ml/1tsp ground allspice


  1. For the spiced cherry chutney; place all the ingredients in a large pan. Bring to the boil and simmer for 20 minutes until the chutney has thickened.
  2. Discard the cinnamon stick and spoon into large clean sterilised kilner or 2 jam jars. Cool and seal.
  3. Place the chops on a chopping board, season and brush with the oil. Sprinkle on both sides with the thyme and lemon zest.
  4. Cook the chops on a prepared barbecue or under a preheated grill for 6-8 minutes on each side.
  5. Serve the lamb with a spoonful of the chutney, a crisp salad and crusty bread.


If preferred substitute the loin chops for lamb cutlets.