Grilled lamb chops with warm blueberry chutney

An easy chop recipes that screams summer

Serves

Prep Time

20 mins

Cook Time

30 mins

Who said lamb chops had to play it safe? We're giving this Kiwi classic a cheeky upgrade. Think tender grilled chops teamed up with a warm, jammy blueberry chutney that’s sweet, tangy, and just a little bit fancy. Add a roast kūmara and coriander salad on the side, and you've got yourself a dish that’s as bold as it is beautiful. Perfect for a Christmas spread, summer evenings, or any night you feel like flexing your flavour muscles.

Kirsten McCaffrey

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Ingredients

8 Quality Mark lamb loin chops
2 Tbsp olive oil
2 garlic cloves
crushed
grated zest of 1 lemon
1 tsp flaky sea salt
½ tsp freshly ground black pepper
1 Tbsp olive oil
1 red onion
finely sliced
1 cup blueberries
fresh or frozen
2 Tbsp apple cider vinegar
1 Tbsp brown sugar
3 cardamom pods
lightly crushed

To serve

Roast kūmara and coriander salad

Method

Marinate and cook the lamb chops.

Rub lamb chops with olive oil, garlic, lemon zest, salt, and pepper. Set aside to marinate for at least 15 minutes (or longer if you've got time).

Heat your BBQ or grill plate to medium-high.

Sear lamb chops for 3–4 minutes each side for medium-rare, or cook to your liking. Rest for 5 minutes, loosely covered.

While the lamb is resting, heat olive oil in a small saucepan over medium heat.

Sauté the red onion for 4–5 minutes until softened and fragrant.

Add blueberries, vinegar, brown sugar, cardamom pods, and a pinch of salt.

Simmer for 5–7 minutes until the mixture becomes syrupy and the berries have broken down slightly. Remove cardamom pods before serving.

Serving suggestion:

These chops go beautifully with roast kūmara and coriander salad. Easy to make and perfect for a potluck or bring a plate situation:

Preheat your oven to 200°C fan bake.
Toss diced kūmara with olive oil, salt, and pepper. Spread on a baking tray and roast for 25–30 minutes until golden and tender.
Let it cool slightly, then combine in a bowl with sliced capsicum, coriander, lemon juice, and pumpkin seeds. Set aside.