Grilled Lamb with Mint and Apple Chutney

Grilled Lamb with Mint and Apple Chutney

  • PREP TIME: 30 min
  • COOK TIME: 25 min
  • Serves: 4

Grilled Lamb with Mint and Apple Chutney

  • PREP TIME: 30 min
  • COOK TIME: 25 min
  • Serves: 4

PAIR WITH

Availability varies by market

Granville Island Brewing English Bay Pale Ale

or other ROBUST & MALTY beers

Granville Island English Pale Ale has a distinct character of both caramel and malts, which matches beautifully with the grilled lamb and mint.

LEARN MORE IN BEER 101

Recipe

Ingredients

  • 2 tbsp. (30g) unsalted butter
  • 1 small red onion, diced
  • 2 granny smith apples, peeled, cored and diced
  • 1/3 cup (80g) firmly packed light brown sugar
  • ¼ cup (120g) golden raisins
  • 3 tbsp. (45ml) apple-cider vinegar
  • ⅓ cup (85ml) water
  • ¼ tsp. (1g) ground nutmeg
  • ⅓ cup (80g) chopped fresh mint
  • 8 lamb chops (about 1.5 kg)
  • Kosher salt and freshly ground black pepper
  • Vegetable oil

Directions

  • In a medium saucepan, melt butter over medium-high heat.
  • Add onion and cook until translucent, about 4 min.
  • Stir in apples, brown sugar, raisins, vinegar, water, nutmeg and Kosher salt to taste
  • Bring to a boil, reduce heat to medium and cook, stirring occasionally, until apple is tender and mixture has thickened slightly, about 8 min.
  • Remove from heat and stir in the fresh mint.
  • While you are making the chutney, preheat BBQ to medium-high heat.
  • Season lamb chops with salt and pepper and lightly coat with oil. Grill on each side for about 3 minutes for medium rare.
  • Let lamb rest for 5-10 minutes and serve with the chutney.

Granville Island Brewing English Bay Pale Ale
Availability varies by market
  • STYLE:English-style Pale Ale
  • ABV:5.0%
  • TASTE:Smooth, slightly sweet caramel flavour ending with mild spicy hop bitterness.

PAIR WITH

Granville Island Brewing English Bay Pale Ale

or other ROBUST & MALTY beers

Granville Island English Pale Ale has a distinct character of both caramel and malts, which matches beautifully with the grilled lamb and mint.

LEARN MORE IN BEER 101

Recipe

Ingredients

  • 2 tbsp. (30g) unsalted butter
  • 1 small red onion, diced
  • 2 granny smith apples, peeled, cored and diced
  • 1/3 cup (80g) firmly packed light brown sugar
  • ¼ cup (120g) golden raisins
  • 3 tbsp. (45ml) apple-cider vinegar
  • ⅓ cup (85ml) water
  • ¼ tsp. (1g) ground nutmeg
  • ⅓ cup (80g) chopped fresh mint
  • 8 lamb chops (about 1.5 kg)
  • Kosher salt and freshly ground black pepper
  • Vegetable oil

Directions

  • In a medium saucepan, melt butter over medium-high heat.
  • Add onion and cook until translucent, about 4 min.
  • Stir in apples, brown sugar, raisins, vinegar, water, nutmeg and Kosher salt to taste
  • Bring to a boil, reduce heat to medium and cook, stirring occasionally, until apple is tender and mixture has thickened slightly, about 8 min.
  • Remove from heat and stir in the fresh mint.
  • While you are making the chutney, preheat BBQ to medium-high heat.
  • Season lamb chops with salt and pepper and lightly coat with oil. Grill on each side for about 3 minutes for medium rare.
  • Let lamb rest for 5-10 minutes and serve with the chutney.