Lamb Chops with Plum Chutney

S14 (US Season 8)EPISODE 03


  • Start the fire pit or BBQ.
  • Cut plums in half and remove the stones.
  • Place the plums on grill grates with the skin-side up. Grill until golden brown. Flip side and keep on the heat for 4-6 minutes until soft.
  • Remove the plums from the fire and place in a sauce pan. Add sugar and vinegar. Cover with a lid and place over medium heat for 15 minutes.
  • Place a glass jar of your choice in boiling water for 10 minutes to disinfect, then fill it up with chutney.
  • Place a lid on your glass of chutney and place the glass in a sauce pan with boiling water. Cook for 10 minutes to kill all bacteria and make your chutney last longer, and cool down in room temperature. Store cold.
  • Rub lamb chops with salt and grill on fire pit over high heat for 4-6 minutes.
  • Brush the lamb chops with plum chutney and grill for another 1-2 minutes to caramelize
  • Slice cabbage and zucchini.
  • Sauté the vegetables in butter for 3-4 minutes and add chard the last 30 seconds. Serve glazed lamb chops with plum chutney and sauté vegetables.