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Strawberry Recipes, Issue #47 - Strawberry Rhubarb Chutney with Lamb Chops
June 07, 2008

The Ezine For Every Strawberry Lover!

June 7th, 2008

Issue # 47


Did you notice that five months of the year are already over?!

Even though this week the weather has been horrible: cold and rainy, the strawberries in my garden are becoming bigger and redder every day.

June is the main strawberry time in the northern hemisphere and I'm preparing to eat soooo many of them :-)

Why not experiment and try a rather unusual recipe, mixing strawberries with meat? I can tell you, it's delicious!

Strawberry Rhubarb Chutney with Lamb Chops

Off course, the chutney can be used with any meat, but I think the sweet-sour taste of strawberry and rhubarb fits best with lamb.


  • 1 cup (250g) shallots (onions)
  • 1,5 inch (4cm) fresh ginger
  • 1 teaspoon white peppercorn
  • 2 teaspoons cilantro
  • 2 teaspoons mustard seeds
  • 2 bay (laurel) leeves
  • 1/3 cup (75 ml) apple vinegar
  • 1/2 cup (150g) brown sugar
  • 1 pint fresh rhubarb
  • 1 cup fresh strawberries
  • 4 lamb chops (aprox. 200g each)
  • salt
  • grounded black pepper
  • 2 tablespoons olive oil
  • 2 sprigs rosemary
Serves 4.


Strawberry Rhubarb Chutney
Peel shalotts and cut in halves. Peel ginger and chop thoroughly. Ground peppercorns and cilantro in a mortar.

Put above ingredients into a pot, add mustard seeds, laurel, vinegar and sugar and boil. Let simmer for 25 minutes until thick.

Meanwhile clean, wash rhubarb and cut into pieces of aprox. 2 inches. Wash strawberries and cut in halves. Add into to simmering liquid and let simmer for another 10 to 15 minutes. Stir frequently to avoid scorching.

Let cool down and try. Add sugar, salt, pepper or vinegar if desired.

Pre-heat oven to 400°F (200°C). Salt and pepper lamb chops. Heat olive oil in a baking pan and roast lamb chops gently. Add rosemary. Then put baking pan into oven and cook another 12 to 15 minutes or until done.

Serve lamb chops with chutney.


Nutritional Information
per serving

555 calories
27 g fat

Extra Tip
Fill rests of the chutney into a clean jam glass and let cool down. If you store it in the fridge, it will last for a few weeks.

Kitchen Tip

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