Serves : 4
Ingredients :
8 Lamb Loin Chops, Defrosted (1-1/2 lb / 750 g) 8
2 tbsp Olive Oil 30 ml
2 tbsp Good Quality Curry Powder 30 ml
2 Cloves Garlic, Minced 2
1 tbsp Fresh Gingerroot, Finely Chopped 15 ml

Banana Chutney:

1/4 cup Peanuts 50 ml
2 Firm Bananas 2
3 tbsp Rice Vinegar 45 ml
2 tbsp Coarsely Chopped Raisins 30 ml
1 tbsp Grated Fresh Gingerroot 15 ml
Pinch Cayenne Pepper Pinch
  Fresh Coriander or Parsley Sprigs for Garnish  
Directons :

In small skillet, heat oil and cook curry powder over low heat, stirring until fragrant, about 5 minutes. Cool and stir in garlic and gingerroot. Dip chops in mixture to coat each lightly. Place lamb in plastic bag and marinate at room temperature 1 hour or up to 6 hours in refrigerator, but bring to room temperature about 30 minutes before grilling.


In toaster oven or conventional oven at 350°F (180°C), toast peanuts in small baking pan until golden - to 10 minutes. Cool and coarsely chop.

Meanwhile, in medium bowl, mash bananas with fork and stir in vinegar, raisins, gingerroot, cayenne and peanuts. Let sit, covered, at room temperature 1 hour. (The chutney should not be made a long time ahead, but should have 1 hour to let flavour develop). Garnish with sprig of coriander to serve.

Place chops on oiled grill 4" to 6" (10cm to 15cm) above medium-hot coals or on medium-high setting and grill about 5 minutes per side for rare. Serve accompanied with chutney.