A 20 minute supper dish using Town End lamb chops or steaks topped with Yellison Farm goats cheese and a caramelised red onion marmalade from Yorkshire Pub Foods
4 lean lamb chops, cutlets or leg steaks
Salt and freshly milled black pepper
For the Goats Cheese and Red Onion Marmalade:
60ml/4tbsp prepared Yorkshire Pub Foods red onion marmalade.
50g/2oz firm Yellison goats cheese, thinly sliced
- Place the chops on the grill pan and season on both sides.
- Cook the lamb under a preheated moderate grill for 6-8 minutes. Turn the chops over and continue to cook for a further 3-4 minutes.
- Spread the chops with the chutney and top with the goats cheese. Return to the grill and continue to cook for a further 3-4 minutes.
- Serve the chops with a salad and crusty bread.