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.
ingredients
Nectarine Chutney
Lamb
directions
Combine all ingredients except 1 tbsp. mint in a large heavy saucepan.
Bring to boil over medium-high heat, stirring until sugar dissolves.
Reduce heat to medium-low.
Simmer until most liquid has evaporated and chutney is thick, stirring occasionally, about 25 minutes.
Transfer chutney to bowl.
Stir in remaining tablespoon of mint.
Rub the lamb with the garlic halves and season to taste with salt and pepper.
Heat the olive oil in a medium skillet over medium-high heat.
Add the lamb and cook for 2 minutes per side or until medium rare or cook to your own preference.
Let rest for 5 minutes.
Serve the steaks with the chutney.