Curry Lamb Chops with Blackberry Chutney
Serve this flavorful dish with a simple side of steamed asparagus or a spinach and vinaigrette side salad.
Place the lamb chops on a plate, sprinkle with curry powder and salt and rub to adhere. Let stand while you make the chutney.
Place the chopped blackberries, ginger, red pepper flakes, cumin, lemon juice, honey and salt in a medium bowl and stir to mix.
Place a large cast iron skillet or grill pan over medium-high heat. Brush a tablespoon of olive oil over the chops and place them in the hot pan. Sear or grill for two to three minutes per side, depending on the thickness of the chops, to medium-rare.
Serve two chops per plate, topped with about two tablespoons of chutney per chop.