Lamb chops with damson plum chutney and sesame seeds recipe

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  • Serves 4
  • 20 mins to prepare and 45 mins to cook
  • 995 calories / serving
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In a large pan, add the plums with the salt and half the vinegar. Chop the ginger coarsely and tie in a square of cloth with all the other spices, then add to the plums. Slowly bring to the boil and simmer gently until the plums are very soft. Then add the remaining sugar and vinegar, stirred together, and simmer until the chutney thickens. Remove the spice bag, stir frequently and leave to cool.

Season the chops and grill them for six minutes on each side. Meanwhile cook the broccoli in boiling water for a few minutes until tender. Remove from the grill and brush each chop with the chutney and a sprinkle of sesame seeds. Place back under the grill for three minutes to glaze. Arrange the chutney in the centre of four bowls with the broccoli around the outside and then the glazed chops in the middle. Garnish with the rosemary. 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 12 lamb chops
  • 400g quetsch/damson, or red plums, halved and stoned
  • 180g/6oz brown sugar
  • 1tsp sea salt
  • 120ml/4fl oz white wine vinegar
  • fresh ginger, whole 2” piece
  • 2 whole red chillis
  • 5 whole cloves
  • 1 cinnamon stick
  • 2 star anise
  • 100g broccoli, trimmed into florets
  • 15g (1/2oz) sesame seeds
  • sprig of rosemary
  • freshly ground pepper
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  • Energy 4138kj 995kcal 50%
  • Fat 73g 104%
  • Saturates 36g 180%
  • Sugars 55g 61%
  • Salt 1.6g 27%

of the reference intake
Carbohydrate 55.8g Protein 32g Fibre 3.4g

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