Grilled Bristol Lamb Loin Chop With Peach Chutney
Yield 4

Lamb Marinate:
¼ cup Extra Virgin Olive Oil
2 ea Limes (zest and juice)
1 Tbl Canned Chipotle Pepper (minced)
2 Tbl Yellow Onion (minced)
2 Tbl Garlic (minced)
1 Tbl Cilantro (minced)
1 Tbl Green Onion (minced)
8 ea Bristol Lamb Loin Chop
1 Tbl Fresh Ground Black Pepper
1 Tbl Kosher or Sea Salt

Method: Pre-heat BBQ medium high.
1. In a non reactive bowl mix together olive oil, lime zest, juice, chipotle, onion, garlic, cilantro and green onion.
2. Add lamb loin chops to marinate and refrigerate for 3 hour to overnight.
3. Remove lamb chops from marinate and pat dry, season both sides with salt and pepper, place lamb chops on grill and cook on medium high heat for 2-3 minutes per side for medium rare, increase time if you want it more done.
4. Serve with peach chutney and your favorite rice!

Peach Chutney

Ingredients:
1 Tbl Olive Oil
2 Tbl Yellow Onion (minced)
½ Tbl Garlic (minced)
1 Tbl Fresh Ginger (peel and mince)
2 each Peaches (diced ¼ inch)
2 Tbl Red Wine Vinegar
2 Tbl Brown Sugar
½ cup Pine Apple or Orange Juice
2 Tbl Cilantro (minced)
2 Tbl Green Onion (minced)

Method:
1. Heat olive in sauté pan and onion, garlic, ginger and cook until tender. Add peaches, vinegar, sugar and pine apple juice and bring to boil.
2. Reduce heat to simmer and cook until mixture is syrupy, about 15-20 minutes, stir in cilantro and green onions, keep warm until ready to use or refrigerate and re-heat later.

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