Date & Pomegranate Chutney served with BBQ Lamb Loin Chops

Chutney Ingredients

½ c unsweetened pomegranate juice

1 T fresh lemon juice

1 shallot , peeled and thinly sliced into rings

1 t finely shredded orange peel

1/3 c chopped medjool dates

¼ t crushed red pepper

¼ c pomegranate arils

1 T olive oil

1 T chopped fresh Italian parsley

Lamb Chops :

8 Lamb loin or frenched lamb rib chops

For the chutney, in a small skillet combine pomegranate juice, lemon juice and shallot.  Bring to boiling, reduce heat.  Simmer, uncovered for 2 mins.  Add orange peel, dates andcrused red pepper.  Let stand until cool, about 10 mins.  Stir in pomegranate arils, the 1 tablespoon olive oil and the parsley.  Set aside at room temperature until serving time.

For the chops: Cook on bbq to your desired preference. We don't season with anything other than a dash of salt & pepper. Top chops with chutney.

Courtesy of:  Paleo diet cookbook