This easy and quite an attractive dish is very delicious. The tender and juicy lamb chops are complimented by the caramelized onions, while the final touch is provided by the sweet and sour taste of the pepper chutney. You can make it in literally less than 30 minutes (well, maybe not the first time), especially if you manage to prepare the chutney and cook the chops, while the onions are caramelizing.
Preparation & cooking time: 30 minutes
For the lamb:
1 tbsp olive oil
3-4 lamb chops per person
Salt and freshly ground black pepper
Few sprigs of rosemary
For the caramelized onions:
2 tbsp olive oil
1 large onion per person, sliced into rings
For the pepper chutney:
2 red pepper, seeds removed, flesh chopped
2 tbsp clear honey
1 tbsp red wine vinegar
1tbsp balsamic vinegar
For the lamb, rub the lamb chop all over with the oil, then season, to taste, with salt and freshly ground black pepper.
Heat a frying pan over a medium heat, add the rosemary sprigs and place the seasoned lamb chop. Fry for 3-4 minutes on each side. Set aside to rest on a warm plate.
For the caramelized onions, heat the oil in a frying pan over a low to medium heat. Add the onion and fry for 20-25 minutes, or until softened and golden-brown.
For the pepper chutney, bring the pepper, honey and vinegar to a simmer in a pan. Simmer for 7-8 minutes, or until the pepper has softened.
To serve, spoon the caramelized onions into the centre of a serving plate. Place the lamb chop on top of the onions and drizzle over the sweet and sour pepper chutney.