Grilled Lamb with quick Chilli and Apple Chutney

Preparation Time: 15 -20 mins
Notes: This recipe was taken from my “Ready in Minutes” © cookbook. Alan coxon recipe copyright ©
Roman vinaigre is available from Available from

700g lamb fillet 
for the quick marinade 

30ml /2 tablsp wholegrain mustard

30ml olive oil 

1 large clove garlic crushed 

2 tsp chopped fresh rosemary 

5ml/1tsp soy sauce  

For the chutney

1 small onion finely chopped 

1 red chilli deseeded and finely chopped 

2 cox’s apples cored peeled and sliced

30ml /2 talbsp Roman Vinaigre 

1 tsp castor sugar 

45ml /3 tablsp apple juice 

2 talbsp chopped fresh coriander 


Mix together all the marinade ingredients until they are well combined

  1. Add the lamb and coat well in the marinade, leave aside whilst making the chutney

  To make the chutney

  1. Heat the oil in a frying pan, add the onion and cook over a medium heat for 5 minutes until golden

  2. Add the apples, chilli, vinegar, sugar and apple juice

  3. Stir and leave to simmer for 5 minutes

  4. Add the coriander and leave to one side

  5. Pre heat the  grill to  very high and place the lamb on a grill rack

  6. Grill for 10 – 15 minutes turning frequently until cooked through

  7. when cooked to liking, serve with a crisp salad, lager dressed potatoes and a dollop of quick chutney

Serves: 4
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