Grilled Lamb Chops With Charred Red Onion Chutney
Serves 4
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Total Time
30 min
Total Time
30 min
  1. 1 large red onion, cut crosswise into 1.5 cm thick slices
  2. 3 tbsp. Canola oil
  3. Salt and freshly ground black pepper
  4. 1 tsp. whole cumin seeds
  5. Pinch crushed red pepper flakes
  6. 1 medium ripe tomato, cored and and chopped
  7. 2 tbs. apple cider vinegar
  8. 1 tsp granulated sugar
  9. 4 x 2 cm thick bone in lamb shoulder chops
  1. Prepare a medium high gas or charcoal braai fire. Rub the onion slices with 1 Tbs. of the oil, keeping the rings intact, and season with 1 tsp. salt and ¼ tsp pepper. Arrange them on the braai in a single layer and cook, flipping once, until lightly charred, 8 to 10 minutes. Transfer the onions to a cutting board and chop into small pieces.
  2. Heat 1 Tbs. of the oil in a medium saucepan over medium-high heat. Add the cumin and pepper flakes and cook, stirring constantly until toasted and fragrant, about 1 minute. Add the chopped onions, ¼ tsp. pepper and 1/3 cup water. Bring to boil, cover, reduce the heat to medium, and boil until the onions are soft, 5 to 7 minutes. Uncover the pan and continue to boil, stirring often, until thickened, about 5 minutes more. Season to taste with salt and pepper.
  3. Meanwhile, rub the lamb al over with the remaining 1 Tbs. oil and season with 2 tsp salt and ½ pepper. Grill, flipping once, until deep golden brown outside and medium rare inside, about 8 minutes total. Serve topped with chutney.
  1. Grilled onions became a savory chutney after a quick simmer with fresh tomatoes, a touch of sugar, vinegar, and spices. Serve with grilled or roasted potatoes.