Grilled Lamb Chops with Charred Red Onion Chutney

Grilled Lamb Chops with Charred Red Onion Chutney
Photo by Scott Phillips


  • 1 tsp. whole cumin seeds
  • 2 Tbs. apple cider vinegar
  • Kosher salt and freshly ground black pepper
  • Four ¾-inch-thick bone-in lamb shoulder chops (2 to 2-½ lb. total)
  • 1 tsp. granulated sugar
  • 3 Tbs. canola oil
  • 1 medium ripe tomato, cored and chopped
  • + 2 more ingredients
    • Pinch crushed red pepper flakes
    • 1 large red onion, cut crosswise into ½-inch-thick slices

Prepare a medium-high gas or charcoal grill fire. Rub the onion slices with 1 Tbs. of the oil, keeping the rings intact, and season with 1 tsp. salt and 1/4 tsp. pepper. Arrange them on the grill in a single layer and cook, flipping once, until lightly charred, 8 to 10 minutes. Transfer the onion...

View full recipe at Fine Cooking


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