Lamb chops with rhubarb

The "chutney" with cider vinegar (a natural detoxer) is delicious with lamb.

Preparation time: 15 minutes

Cooking time: 10 minutes

Serves 4


Description: Lamb chops with rhubarb

Lamb chops with rhubarb

4 lamb chump chops (about 800g/1lb 12oz total)

2tsp chili or garlic oil

4 stems rhubarb, cut into 5cm (2in) pieces

3tbsp caster sugar

75ml (3fl oz) cider vinegar

25g (1oz) root ginger, peeled and cut into fine shreds

8 cardamom pods, crushed slightly

1 chicken stock cube, crumbled

  1. Pat the lamb chops dry with kitchen paper and rub all over with the oil, then set aside.
  2. Put the rhubarb, sugar, vinegar, ginger and cardamom pods with 50ml (2fl oz) water into a large shallow pan. Bring to a boil, add the crumbled stock cube and lower the heat to medium; cover and cook for 4 minutes.
  3. Preheat the grill. Grill the chops on a rack for around 3 minutes per side until browned and crispy. Turn off the grill. Put the chops into a heatproof dish and spoon over 4 to 5tbsp of the rhubarb liquid. Leave under the switched-off grill for a few minutes. Serve the chops on warmed plates with the rhubarb and juices trickled over.

Per serving: 373 calories, 18g fat (7g saturated), 12g carbohydrate

Rhubarb and apple jam

Ginger adds a fiery touch and contains anti-inflammatory properties too.

Preparation time: 15 minutes

Cooking time: 25 minutes

Makes around 1kg (2lb 40z)

Easy/prepare ahead

Description: Rhubarb and apple jam

Rhubarb and apple jam

500g (1lb 2oz) Cox's apples, peeled, cored and roughly chopped finely grated zest and juice 2 lemons

500g (1lb 2oz) rhubarb, cut into 1cm (1/2in) pieces

35g (11/4oz) freshly grated root ginger

600g (1lb 5oz) preserving or granulated sugar

You will need

Sterilized jars, waxed discs, lids

  1. Put the apples, lemon zest and juice in a saucepan. Add 300ml (1/2pt) water, bring to the boil, then simmer, uncovered, for 5 minutes.
  2. Add the rhubarb, cover and simmer for 5 minutes until It's tender.
  3. Stir in the ginger and sugar. Heat gently until the sugar has dissolved, then bring to the boil. Boil for 15 minutes until setting point is reached. Test by placing 1tsp jam on a chilled saucer. Allow to cool. If the surface wrinkles when pushed with your finger, setting point has been reached. Skim off any foam on the surface. Pot into hot, sterilized jars.

Per tsp.: 13 calories. 0g fat (0g saturated), 3.5g carbohydrate

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