Lamb Chops with Rhubarb Chutney

Ingredients

• 800 g lamb chop
• 5 g sage leaf (handful)
• 1 Garlic clove
• 2 tbsp olive oil
• 0.5 organic lemon (zest and juice)
• a pinch chili flakes
• 1 onion
• 10 g ginger root
• 0.5 tsp Coriander seeds
• 0.5 tsp mustard seeds
• 3 tbsp apple cider vinegar
• 3 tbsp honey
• 1 tsp Pink peppercorns
• 400 g rhubarb
• Salt
• Pepper
• 100 g raisins

Instructions

1. 1.

   Trim the lamb chops, pat them dry and place in a shallow bowl. Wash the sage, shake off excess water and chop finely. Peel and mince the garlic. Whisk together oil, lemon zest, juice, chili flakes, sage, and garlic; pour over the chops, mix well, cover and let marinate for about 30 minutes.

2. 2.

   For the chutney peel and finely dice the onion and ginger. Roughly crush coriander and mustard seeds in a mortar, then lightly toast them in a pot over medium heat for about 3 minutes. Rinse with vinegar and ~50 ml water. Add honey, onion, ginger, and pink peppercorns; simmer gently for about 5 minutes.

3. 3.

   Clean, wash, and cut the rhubarb into 2 cm pieces. Add raisins to the spice broth and cook, stirring occasionally, for 10 minutes until the rhubarb is just tender. Season with salt and pepper.

4. 4.

   Season the lamb chops with salt and pepper and sear them in a hot grill pan, turning regularly, for about 10 minutes over high heat. Let rest in the pan for 5 minutes before serving with the chutney.