Name: Barbecued lamb steaks & vegetable chips
Cook time: 80 min
Total time: 80 min
Yield: 4
Ingredients: Tomato and chilli chutney; 4 tomatoes, peeled, chopped coarsely; 1 brown onion, chopped coarsely; 1/2 cup firmly packed brown sugar; 1 cup white wine vinegar; 1 tablespoon ground ginger; 1 green apple, chopped coarsely; 1/2 cup raisins; 1 teaspoon dried chilli flakes; 1 teaspoon cracked black pepper; 2 tablespoon tomato paste; 8 butterflied lamb steaks (720g); 1 kumara (orange sweet potato) (500g), sliced thinly; 2 parsnips (700g), sliced thinly

Ingredients

Tomato and chilli chutney

4 tomatoes, peeled, chopped coarsely

1 brown onion, chopped coarsely

1/2 cup firmly packed brown sugar

1 cup white wine vinegar

1 tablespoon ground ginger

1 green apple, chopped coarsely

1/2 cup raisins

1 teaspoon dried chilli flakes

1 teaspoon cracked black pepper

2 tablespoon tomato paste

8 butterflied lamb steaks (720g)

1 kumara (orange sweet potato) (500g), sliced thinly

2 parsnips (700g), sliced thinly

Method

1.Make tomato and chilli chutney. Place ingredients in a large saucepan; bring to the boil, stirring. Reduce heat; simmer, uncovered, stirring occasionally, 1 hour or until chutney thickens.

2.Meanwhile, cook steaks, kumara and parsnip, in batches, on a heated oiled barbecue grill plate (or grill or grill pan), until browned both sides and cooked as desired.

3.Serve lamb and vegetables with chutney.

Women's Weekly Food

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Ingredients

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