Lemony Chops with Spiced Cherry Chutney

Serves 4

4 lean lamb loin chops

Salt and freshly milled black pepper

2tbsp fresh thyme leaves

1tbsp grated lemon zest

2tsp rapeseed or sunflower oil

For the Spiced Cherry Chutney:

900g fresh cherries, stalks removed, stoned and halved

150ml white wine vinegar

250g light brown sugar

1x2in piece cinnamon stick

1 small onion, peeled and finely chopped

1tsp ground allspice

For the spiced cherry chutney: place all the ingredients in a large pan. Bring to the boil and simmer for 20 minutes until the chutney has thickened.

Discard the cinnamon stick and spoon into large clean sterilised Kilner or 2 jam jars. Cool and seal.

Place the chops on a chopping board, season and brush with the oil. Sprinkle on both sides with the thyme and lemon zest.

Cook the chops on a prepared barbecue or under a preheated grill for 6-8 minutes on each side.

Serve the lamb with a spoonful of the chutney, a crisp salad and crusty bread.