Grilled lamb with chilli and apple chutney

Method

1. Place the lamb into a shallow dish. Mix together all the marinade ingredients and pour over the lamb. Set aside for 2-3 hours to marinate.

2. To make the chutney, heat the oil in a frying pan and cook the onion for 5 minutes until golden.

3. Add the apples, chilli, vinegar, sugar, and apple juice. Stir and leave to simmer for 5 minutes

4. Add the coriander, remove from the heat and set aside

5. Preheat the grill to high.

6. Remove the lamb from the marinade, drain away any excess marinade. Place the lamb on a grill rack and cook for 10-15 minutes, under a hot grill, turning frequently until cooked through. Turn the chops once, half-way through cooking.

7. Cook the potatoes in boiling salted water for 20-25 minutes until tender. Drain and leave to cool slightly.

8. While the potatoes are boiling, make the lager dressing. Heat 30 ml of the olive oil in a small pan and fry the onion for about 5 minutes until softened, but not coloured.

9. Add the lager, cider vinegar and caster sugar and simmer for 5 minutes.

10. Pour this mixture into a food processor and add the mustard and seasoning.

11. While the motor is running slowly pour the remaining oil to make a fairly thick dressing.

12. Slice the potatoes, gently mix in the lager dressing and stir in the chopped onion, and parsley. Check the seasoning and adjust if necessary.

13. Slice the lamb and serve with the potato salad and a dollop of chilli and apple chutney.

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Ingredients

For the potato salad

4 red-skinned potatoes (such as Desirée)
1 small red onion, finely chopped
small bunch flat-leaf parsley, chopped
1 x 700g lamb fillet

For the marinade

2 tbsp wholegrain mustard
2 tbsp Olive oil
1 garlic clove, crushed
small bunch Rosemary, chopped
1 tsp Soy sauce

For the chilli and apple chutney

30ml Olive oil
1 small onion, finely chopped
2 dessert apples, peeled, cored and sliced
1 red chilli, seeds removed, finely chopped
30ml white wine vinegar
1 tsp caster sugar
45ml apple juice
small bunch Coriander, chopped

For the lager dressing

100ml extra virgin olive oil
1 small onion, finely chopped
200ml lager
1.5 tbsp Cider vinegar
1 tsp caster sugar
1 tbsp Dijon mustard
fine sea salt and freshly ground black pepper

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