10 minutes

10 minutes

4 - 6

6 lamb loin chops, 20 mm thick

Basting sauce
60 ml (¹/4 cup) fruit chutney
45 ml (3 Tbsp) honey
60 ml (¹/4 cup) fresh lemon juice
2 ml (¹/4 tsp) lemon rind
30 ml (1 Tbsp) finely chopped fresh thyme or 10 ml (2 tsp) dried
2 cloves garlic, crushed
5 ml (1 tsp) mustard powder
2 ml (¹/4 tsp) medium curry powder
salt and freshly ground black pepper to taste

1. Basting: Mix all the ingredients together.
2. Debone the lamb from the bone. Roll each deboned lamb chop and secure with a wooden skewer.
3. Place chops under heated oven grill on a rack over oven pan. Grill for about 15 - 20 minutes, while turning and basting frequently with sauce until golden brown. Serve immediately.

Variation
Place chops over moderate coals instead of under oven grill.