¾ tspoon sugar
¼ tspoon paprika
¼ tspoon turmeric
¼ tsp. Ground caraway
¼ tsp. Ground coriander
¼ tsp. Ground ginger
¼ tsp. Salt-
1 pinch of freshly ground black pepper
8 loin lamb chops
Apricot and tomato mint chutney
In the small bowl, combine sugar, peppers, turmeric, cumin, coriander, ginger, salt and pepper, rub mixture on lamb chops. Cover with plastic film and cool for at least 1 hour or up to 4 hours.
Make apricot tomato chutney.
Preheat the radiator
Broil chops on frying pan 6 inches of heat 4 minutes per side for medium-rare. Serve with chutney
Nutritional information based on 1 serving without chutney
Apricot tomato chutney: Stir in a small bowl, 3/4 teaspoon paprika, 3/4 teaspoon cumin, 3/4 teaspoon coriander, 1/2 teaspoon ginger, 1/2 teaspoon salt and generous pinch of black pepper. In 3-quart non-aluminum sauce pan, stir together spice mixture, 2/3 cup distilled white vinegar, and 1/3 cup packed dark brown sugar, and bring to the boil. Stir in 1 diced red pepper, 1 diced small onion, 1 cup diced dried apricots and 1 plastered and chopped middle tomato. Bring to the boil, reduce heat to a simmer, cover and cook for 20 minutes, or until pepper and onion are tender and chutney is slightly thickened.