Grilled Lamb Chops with Cranberry Sauce and Cranberry-Serrano Chutney

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I only made the chutney to go as a side with our Turkey. All I can say is that this cranberry chutney will be a staple in every Thanksgiving Dinner going forward....it was the bomb. No more regular cranberry sauce in the can with our yearly bird. Follow it as directed...you will love it.

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I'll be honest, I've only made the chutney...but it's amazing! I am a serious star when I bring it to Thanksgiving dinner : And if there is ever any afterward, we eat it on chips the next day like it's salsa. And it's still just as good!

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The entire dish was delicious, but the real star is the cranberry-serrano chutney. It's complex, sophisticated, and delicious. Tons of texture, and the cranberries added at the end explode in your mouth. I agree with other reviewers that there is more sauce and chutney than required for 8 lamb chops, and that the sauce takes a while to reduce. That chutney would can well, (think Christmas gifts and would be a great "bring along" to a turkey dinner. Excellent.

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I made this last night for my boyfriend. He was skeptical of the cranberries at first but once he tasted it he LOVED it. The flavors go so well together

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This was wonderful! My husband made it for me for our Valentine's dinner over the weekend and it was much better than going out to a crowded restaurant. He served it with oven-roasted red potatoes and grilled asparagus. The sauce took a while to reduce, so I suggest making that ahead of time when you make the chutney. The recipe does make more chutney than needed for the chops, but we used it on turkey & swiss sandwiches. Also - fresh cranberries were out of season, so we substituted dried cranberries and reconstituted them in cranberry juice.

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this was easy to make and delicious -- a real crowd pleaser! I grilled the chops for about 8 & 1/2 min on a medium hot gas grill and the thicker ones were rare, the thinner chops were medium. The chutney and the sauce recipes make a lot -- can be cut down, probably 1/2 all quantities. I served the meal with a whole grain bread, slightly garlicky cous-cous, salad, and roasted veggies (carrots, sweet potatoes, baby yukon gold potatoes w/olive oil, salt and pepper. It all hung together very well. Also served several different full bodied reds (cabs, cab blends which worked well too.

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This recipe was excellent. The combination of flavors really complimented the lamb chops. I would highly recommend this recipe.

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very, very good!!