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Seared Lamb Loins with Nectarine Chutney

Seared Lamb Loins with Nectarine Chutney
YIELDS
4 servings

Ask your butcher for boneless lamb loins. You can also choose to use lamb rib chops which are an excellent substitute here but you won’t need to pound them.

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Ingredients

Nectarine Chutney

2
whole fresh nectarine, peeled, pitted, chopped
1
large red onion, peeled, chopped
1
cup water
¼
cup cider vinegar
3
Tbsp packed golden brown sugar
½
tsp whole cumin toasted
¼
cup dried tart cherries
1
tsp chopped fresh rosemary
3
Tbsp chopped fresh mint
3
large garlic cloves, peeled, finely chopped
2
tsp grated lemon peel
½
tsp salt
tsp cayenne pepper

Lamb

2
Tbsp olive oil
8 3
oz boneless lamb loins, pounded to flatten
2
garlic cloves, peeled, halved
coarse salt freshly ground black pepper
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Directions

Step 1

Combine all ingredients except 1 tbsp. mint in a large heavy saucepan.

Step 2

Bring to boil over medium-high heat, stirring until sugar dissolves.

Step 3

Reduce heat to medium-low.

Step 4

Simmer until most liquid has evaporated and chutney is thick, stirring occasionally, about 25 minutes.

Step 5

Transfer chutney to bowl.

Step 6

Stir in remaining tablespoon of mint.

Step 7

Rub the lamb with the garlic halves and season to taste with salt and pepper.

Step 8

Heat the olive oil in a medium skillet over medium-high heat.

Step 9

Add the lamb and cook for 2 minutes per side or until medium rare or cook to your own preference.

Step 10

Let rest for 5 minutes.

Step 11

Serve the steaks with the chutney.

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