These sticky, spicy, delicately flavoured lamb chops are absolutely perfect for serving at a BBQ. They're also a fabulous do-ahead as the flavours are actually better if you leave everything to marinade overnight. For a tasty dip, simply pour the leftover marinade into a saucepan and reduce until it becomes thick and sticky.
- 4 lamb chops
- 1 thumb-sized piece root ginger
- 4 tbsp. mango chutney
- 4 garlic cloves
- 400ml apple juice
- 400ml cranberry juice
- 100ml red wine
- Salt and pepper
- 2 bay leaves
Mince the garlic and ginger. Stir together and then add the apple juice, cranberry juice, red wine and mango chutney. Add the bay leaves and season well.
Score deep lines into the lamb chops and place them into the marinade.
Cover the dish and place into the fridge for a few hours or overnight if possible.
Cook the chops on a BBQ for 4-5 minutes on each side.