This easy grilled lamb fillets with tomato onion chutney is a really simple recipe for beginners to follow, it combines a succulent lamb loin fillet with a sweet tomato onion chutney.

  • 1 rack of lamb, about 2 pounds, boned and in a solid piece
  • ½ tablespoon extra-virgin olive oil
  • Pinch kosher salt
  • ½ teaspoon coarsely ground black pepper
  • Tomato onion chutney
  • ½ tablespoon extra-virgin olive oil
  • ¼ teaspoon cumin seeds
  • 1 small onion, minced
  • 2 medium, ripe tomatoes, seeded, peeled and finely chopped, about 1/2 pound
  • Salt to taste
  • Freshly ground pepper to taste
  • 1 teaspoon freshly squeezed lemon juice


  • Preheat barbecue grill.


  • Chutney: Heat the olive oil in a small saucepan over high heat. Add the cumin seeds and when they start to sizzle, stir in the onion. Saute over medium heat until the onion is tender, about four minutes.


  • Ass the tomatoes and cook over high heat for about five min., or until the mixture thickens. Season with salt and pepper, stir in the lemon juice and allow to cool to room temperature.


  • Rub both sides of the meat with the olive oil. Sprinkle with salt and pepper.


  • Grill the lamb to the desired degree of doneness. About five min. on each side should be medium-rare.


  • Set the lamb aside to cool to room temperature before slicing. Cut the meat into slices no more than one-half-inch thick. When ready to serve, arrange the slices in a fan-like pattern on individual plates and serve with the chutney.
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