Marinated And Grilled Marcho Farms Lamb Rib Chop With Pruning Plum Chutney Recipe

Prepare the Marinade

In a mixing bowl, whisk together olive oil, minced garlic, chopped fresh rosemary, lemon juice, salt, and black pepper to create the marinade.

Marinate the Lamb Chops

Place the Marcho Farms lamb rib chops in a large resealable plastic bag or a shallow dish. Pour the marinade over the lamb chops, ensuring they are well coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 2 hours or overnight for best flavor.

Chop Ingredients

Finely chop the onion and set aside. Pit and chop the pruning plums into small pieces.

Cook the Chutney

In a saucepan, combine the chopped pruning plums, onion, brown sugar, apple cider vinegar, minced ginger, cinnamon, and cloves. Bring the mixture to a boil over medium heat.

Simmer the Chutney

Reduce the heat to low, and let the chutney simmer for about 30 minutes, stirring occasionally, until it thickens to your desired consistency.

Cool and Store

Remove the chutney from heat and allow it to cool. Store in an airtight container in the refrigerator until ready to serve.

Preheat the Grill

Preheat your grill to medium-high heat.

Grill the Lamb Chops

Remove the lamb chops from the marinade and let any excess marinade drip off. Place the lamb chops on the hot grill. Grill for about 4-5 minutes on each side for medium-rare doneness, or adjust to your preferred level of doneness.

Rest the Lamb

Once cooked, remove the lamb chops from the grill and let them rest for about 5 minutes before serving.