Lamb Chops with Strawberry and Rhubarb Chutney

Ingredients

• 2 lamb rack steaks (ready to cook, about 400 g)
• Salt
• Pepper (freshly ground)
• 2 tbsp olive oil
• 2 rosemary sprigs
• 2 shallots
• 1.5 cm fresh ginger
• 1 tsp coriander seeds
• 1 tsp mustard seeds
• 1 bay leaf
• 50 ml apple cider vinegar
• 80 g brown sugar
• 400 g rhubarb
• 200 g strawberries
• rosemary (for garnish)

Instructions

1. 1.

   Preheat the oven to 100 °C with upper and lower heat.

2. 2.

   Wash, pat dry, and divide the meat into four equal portions. Season with salt and pepper, then sear in hot oil with rosemary sprigs on all sides until browned. Place on a parchment-lined tray and bake for about 25–35 minutes until cooked through.

3. 3.

   For the chutney, peel and finely chop the shallots and ginger. Coarsely crush coriander and mustard seeds in a mortar. Bring shallots, ginger, vinegar, and sugar to a boil, then simmer for about 20 minutes over medium heat; add water if needed.

4. 4.

   Wash, trim, and cut rhubarb into ~3 cm pieces. Wash, trim, and halve the strawberries. Add them to the spice broth and simmer with occasional stirring for about 10 minutes until reduced. Remove from heat, let cool, then season with salt and pepper.

5. 5.

   Remove lamb from oven, allow it to rest briefly, and serve with chutney. Garnish with rosemary if desired.