½ cup of fruit chutney (160g)
2 Tablespoons olive oil
2 Teaspoons French mustard
½ teaspoon cracked pepper
4 lamb forequarter chops (760g) or any desired meat.
1. Combine chutney, oil, mustard and pepper in large bowl, add lamb. Cover and refrigerate for 3 hours or overnight.
2. Cook lamb on heated oiled barbecue, uncovered, until browned and cooked as desired.
3. A nice serving suggestion for this dish is saffron rice and pappadoms.
Note: Change the fruit chutney for varying flavours e.g. Tamarillo Chutney, Tomato Chutney and change brands since they all taste different.