Herb-Crusted Lamb Chops With Tomato Chutney

• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup oil
• 1 tbsp Cajun seasoning
• 2 tsp fresh thyme, chopped
• 8 None French trimmed lamb chops
• None None FOR THE TOMATO CHUTNEY
• 2 tsp olive oil
• 1 None onion, thinly sliced
• 1 clove garlic, crushed
• 1 can (14 oz) diced tomatoes
• 1/4 cup packed brown sugar
• 1 tbsp cider vinegar

1. Combine the parsley, mint, oil, seasoning and thyme in a large bowl. Season to taste. Add the lamb chops, turning to coat. Let stand 15 mins to marinate.
2. For the tomato chutney, heat the oil in a medium saucepan on high heat. Saute the onion and garlic for about 4-5 mins, or until the onion is soft. Add the tomatoes, sugar and vinegar. Reduce the heat to low; simmer, stirring occasionally, for about 12-15 mins, or until thickened. Season to taste.
3. Heat a grill pan on high heat or preheat the grill to medium-high. Cook the lamb chops for about 2-3 mins on each side, or until cooked to desired doneness. Serve with tomato chutney.

fresh parsley, fresh mint, oil, cajun seasoning, thyme, lamb chops, tomato chutney, olive oil, onion, clove garlic, tomatoes, brown sugar, vinegar

Taken from recipes-plus.com/api/v2.0/recipes/33260 (may not work)