In season, in focus (Part 1) – Lamb chops with rhubarb, Rhubarb and apple jam

Lamb chops with rhubarb

The
“chutney” with cider vinegar (a natural detoxer) is delicious with
lamb.

Preparation time: 15 minutes

Cooking time: 10 minutes

Serves 4

Easy

Lamb
chops with rhubarb

4 lamb chump chops (about 800g/1lb 12oz total)

2tsp chili or garlic oil

4 stems rhubarb, cut into 5cm (2in) pieces

3tbsp caster sugar

75ml (3fl oz) cider vinegar

25g (1oz) root ginger, peeled and cut into
fine shreds

8 cardamom pods, crushed slightly

1 chicken stock cube, crumbled

1. Pat the lamb chops dry with kitchen paper
   and rub all over with the oil, then set aside.
2. Put the rhubarb, sugar, vinegar, ginger
   and cardamom pods with 50ml (2fl oz) water into a large shallow pan. Bring
   to a boil, add the crumbled stock cube and lower the heat to medium; cover
   and cook for 4 minutes.
3. Preheat the grill. Grill the chops on a
   rack for around 3 minutes per side until browned and crispy. Turn off the
   grill. Put the chops into a heatproof dish and spoon over 4 to 5tbsp of
   the rhubarb liquid. Leave under the switched-off grill for a few minutes.
   Serve the chops on warmed plates with the rhubarb and juices trickled
   over.

Per serving: 373 calories, 18g fat (7g
saturated), 12g carbohydrate

Rhubarb and apple jam

Ginger adds a fiery touch and contains anti-inflammatory
properties too.

Preparation time: 15 minutes

Cooking time: 25 minutes

Makes around 1kg (2lb 40z)

Easy/prepare ahead

Rhubarb
and apple jam

500g (1lb 2oz) Cox’s apples, peeled, cored
and roughly chopped finely grated zest and juice 2 lemons

500g (1lb 2oz) rhubarb, cut into 1cm
(1/2in) pieces

35g (1_1/4oz) freshly grated root
ginger

600g (1lb 5oz) preserving or granulated
sugar

You
will need

Sterilized jars, waxed discs, lids

1. Put the apples, lemon zest and juice in a
   saucepan. Add 300ml (1/2pt) water, bring to the boil, then simmer,
   uncovered, for 5 minutes.
2. Add the rhubarb, cover and simmer for 5
   minutes until It’s tender.
3. Stir in the ginger and sugar. Heat gently
   until the sugar has dissolved, then bring to the boil. Boil for 15 minutes
   until setting point is reached. Test by placing 1tsp jam on a chilled
   saucer. Allow to cool. If the surface wrinkles when pushed with your
   finger, setting point has been reached. Skim off any foam on the surface.
   Pot into hot, sterilized jars.

Per tsp.: 13 calories. 0g fat (0g
saturated), 3.5g carbohydrate