Spiced Grilled Lamb With Peach Chutney Food

SPICED GRILLED LAMB WITH PEACH CHUTNEY

Steps:

• If using bamboo skewers, place them in a bowl of water. Prepare the lamb: in a large bowl, combine the pepper, allspice, cumin, coriander, chili, cardamom, ginger, garlic, oil and a generous pinch of salt. Rub the mixture on the lamb and marinate for at least six hours in the refrigerator.
• Make the chutney: place the cinnamon, cardamom and cloves on a square of cheesecloth and tie with kitchen twine. Place the sachet in a 6-quart saucepan with the mustard seeds, pomegranate seeds, ginger, chili, maple syrup, vinegar and orange juice. Bring to a boil and simmer for 5 minutes. Add the peaches and gently simmer on medium-low heat until the peaches are very tender and the liquid thickens enough to coat the back of a spoon, about 60 to 75 minutes. Season with salt and pepper. Transfer to a heatproof container to cool. Refrigerate.
• Heat a grill or nonstick skillet to high. Place no more than six lamb pieces on a skewer. Season generously with salt. Cook to desired temperature, 3 minutes on each side for medium rare. Take care not to burn the spices. Drizzle with lime juice and serve with chutney.

PEACH & CHILLI CHUTNEY

Steps:

• Heat the oil in a large pan, add the onion and cook for a few mins until starting to soften. Add the remaining ingredients, increase the heat and stir to dissolve the sugar. Reduce the heat and simmer, uncovered, until most of the liquid has evaporated and the peaches have softened - this will take about 45 mins. Meanwhile, sterilise your jars (see tip, below).
• Transfer the chutney to the jars, seal and leave to cool before eating. The chutney can be stored in a cool dry place for up to 1 year. Once opened, keep in the fridge and eat within 4 weeks.

SPICY GRILLED LAMB CHOPS

Steps:

• place all ingredients, except lamb chops in sauce pan. boil 10 minutes.
• place lamb chops in deep glass dish and pour sauce over them. marinate 1 hour.
• preheat barbecue at med-high.
• oil grill and add lamb chops. cover and cook 6 to 7 minutes on each side. after meat is seared, season well and baste with marinade durning cooking.

GRILLED LAMB LOIN CHOPS WITH WARM PEACH CHUTNEY

Steps:

• Place the Lamb chops in a flat glass or ceramic dish.
• Combine the oil and lemon juice and pour into the dish, swirling the chops through the mix to coat both sides.
• Season to taste with salt and pepper, cover with plastic and allow to marinate for 15-20 minutes, while you make the chutney.
• To make the chutney, heat the olive oil in a saucepan, add the leek and cook for 2-3 minutes over medium heat, or until soft.
• Add the peaches, vinegar, sugar and wine and bring to a boil.
• Reduce heat and simmer until peaches are soft and mixture is syrupy, about 15-20 minutes.
• Keep warm or refrigerate in a sealed container until ready to use.
• Remove chops from marinade and pat dry.
• Preheat a broiler or barbecue to medium high and grill the chops for 2-3 minutes on each side for medium rare or until cooked as desired.
• Serve with the chutney and garnish with cilantro or basil.
• This is delicious with grilled eggplant and peppers or salad of choice.

PEACH CHUTNEY

Steps:

• Combine onions, currants, vinegar, and ginger in medium bowl. Cut peaches into 1/3-inch cubes. Add to onion mixture and toss to coat. Cover; chill at least 1 hour and up to 6 hours, tossing occasionally.

GRILLED LAMB KEBABS WITH SMOKY PEACHES

Steps:

• Build a fire in your grill; when the coals are all covered with gray ash and the temperature is medium-hot (you can hold your hand 5 inches above the grill for 3 to 4 seconds), you are ready to cook. (For a gas grill, turn all burners to high, lower cover, and heat for 15 minutes, then turn burners to medium-high.)
• Mix the yogurt and mint together in a small bowl and set aside.
• Trim the lamb of most but not all fat and cut it into 32 large chunks, about 1 inch square. Add them to a large bowl with the olive oil, curry powder, salt and pepper, and toss well to coat, then thread onto 4 skewers.
• Put the skewers on the grill directly over the coals. Also put the peaches on the grill, cut side down, and cook until just slightly charred and softened, about 6 minutes. Take off the grill and cut into large wedges (about 6 per peach).
• At the same time, cook the lamb, turning to expose all 4 sides to the direct heat of the coals, until done to your liking, about 2 to 3 minutes per side (8 to 12 minutes total) for medium rare. (To check for doneness, cut into one of the chunks and check to see if it is cooked to your liking - remove from the heat when it is slightly less done than you want it to be when you eat it.)
• Put the peaches and lamb into a large bowl. Add the garlic, basil, vinegar and Tabasco, toss to coat, season with more salt and pepper if needed, and serve (over rice if you wish), accompanied by the yogurt and mint.

SPICY PEACH CHUTNEY

Steps:

• Heat the oil over medium fire, and add whole spices.
• cook a few minutes, until the mustard seeds start to pop.
• add the onions and fry until a nice light carmely color(might have to splash a little water to keep it from burning too much).
• add peaches and cook a few minutes, then add sugar, vinegar, salt and ground spiceand garlic.
• lower heat and cook until sticky.
• watch and stir, you don't want it to burn, just reduce and get more tight.
• you could can to extend the deliciousness, or store in fridge for several days.