Lamb with Peppercorn Chutney

Name: Lamb with Peppercorn Chutney
Yield: 4
Ingredients: Lamb; 3 tablespoons olive oil; 1/2 teaspoon fresh thyme; 1 teaspoon salt; 8 lamb chops; 1/4 cup black pepper; Chutney; 1/4 cup brown sugar; 1/4 cup apple cider vinegar; 3 diced tomatoes, seeds removed; 2 medium red bell peppers, seeded and chopped; 1 medium yellow bell pepper, seeded and chopped; 1 cinnamon stick, crushed; Salt and black pepper to taste

1
Lamb
2
3 tablespoons olive oil
3
1/2 teaspoon fresh thyme
4
1 teaspoon salt
5
8 lamb chops
6
1/4 cup black pepper
7
Chutney
8
1/4 cup brown sugar
9
1/4 cup apple cider vinegar
10
3 diced tomatoes, seeds removed
11
2 medium red bell peppers, seeded and chopped
12
1 medium yellow bell pepper, seeded and chopped
13
1 cinnamon stick, crushed
14
Salt and black pepper to taste

Ingredients

1
Lamb
2
3 tablespoons olive oil
3
1/2 teaspoon fresh thyme
4
1 teaspoon salt
5
8 lamb chops
6
1/4 cup black pepper
7
Chutney
8
1/4 cup brown sugar
9
1/4 cup apple cider vinegar
10
3 diced tomatoes, seeds removed
11
2 medium red bell peppers, seeded and chopped
12
1 medium yellow bell pepper, seeded and chopped
13
1 cinnamon stick, crushed
14
Salt and black pepper to taste

Directions

1
Lamb
2
Season the lamb with olive oil, salt, thyme, and black pepper
3
Set aside
4
Chutney
5
1
6
In a saucepan, combine all ingredients and bring to medium heat
7
Simmer for 1 minute or until the peppers are soft
8
Reduce heat and cook for an additional minute or until the chutney has thickened slightly
9
2
10
Preheat oven to high temperature
11
Place lamb chops in a greased baking dish, cover with aluminum foil, and bake for 15 minutes
12
Remove foil and let lamb rest for an additional 10 minutes or until it is cooked to your liking
13
Serve hot, garnished with
14
pumpkin puree.