Lamb Chops with Oregano

The sudden change of weather put me into such a good mood, I treated us to rib lamb chops.

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Lamb Chops with Fresh Oregano
Zucchini Chutney
Red Baby Potatoes
Wine: Barnard Griffin, Sangiovese Rose 2009
Dessert: Purple Figs

Recipe Lamb Chops

4 rib lamb chops, trimmed
Salt to taste
1 tablespoon olive oil
1 tablespoon fresh oregano, rosemary or marjoram, minced
2 cloves garlic, peeled and crushed

Rub the lamb chops with oil on both sides. Season with salt. Sprinkle with oregano and garlic. In heated skillet sauté lamb chops over high heat for 4 - 5 minutes a side. Let rest for a few minutes before serving.

Recipe: Zucchini Chutney

½ Spanish onion, peeled and slices crosswise into thin slices
3 small yellow squash, peeled and cut into small triangles
3 small zucchini, peeled and cut into small triangles
1 tablespoon olive oil
Salt and pepper
1 small piece ginger, peeled and grated
¾ - 1 cup fresh orange juice
Zest of ½ orange
1 tablespoon honey, or to taste

Heat the oil in a sauce pan and sweat the onion until translucent, about 5 minutes. Add the squash, zucchini, salt and pepper and ginger. Sauté to coat. Cover with the orange juice and bring the mixture to a boil. Reduce heat and let the chutney simmer for 25 minutes, or until soft. Season to taste. Serve at room temperature.

It's best to make the chutney in advance because it tastes even better 1 or 2 days after it has been made. Properly stored, it will keep in the refrigerator for 1 week. This recipe is enough for at least one more serving.

George put the chutney on top of his lamb chops. Perfect match!