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Preheat the oven to Gas mark 6, 200°C,400°F. Prepare the sticky marinade; in a large shallow bowl mix all the marinade ingredients together. Add the steaks and coat in the marinade mixture. Cover and chill for 2 hours or ideally overnight in the refrigerator. Place the chops on a metal rack in a non-stick roasting tin and bake for 35-40 minutes, turning once, or on a prepared barbecue or preheated grill for 12-16 minutes, turning occasionally. Meanwhile prepare the chutney; place all the ingredients in a large stainless steel pan and bring to the boil. Reduce the heat, cover and simmer for 15-20 minutes, stirring occasionally until the fruit is soft. Remove from the heat and pour into a sterilised jar. Serve the lamb with the chutney, sauté potatoes and wilted spinach.
The chutney will keep for 1 week and works well with beef too.
30ml/2tbsp white wine vinegar
2.5ml/½tsp ground nutmeg
Salt and freshly milled black pepper
2 garlic cloves, peeled and crushed
15ml/1tbsp light brown sugar
60ml/4tbsp plum jam
75ml/5tbsp tomato ketchup
15ml/1tbsp soy sauce, optional
15ml/1tbsp sweet chilli sauce, optional
450g/1lb dark plums, stoned and halved
2 eating apples, peeled, cored
and cut into chunks
1 carrot, peeled and grated
50g/2oz Demerara sugar
Pinch ground cloves
100ml/3½floz. white wine vinegar