Lamb Chops with Nectarine Chutney

Method

Chutney

1. Pit the nectarines and chop them small. Mix with the lime juice, jalapeño, coriander and sugar and leave on the counter while you cook, stirring now and then. Add more sugar or lime if the fruit isn't very ripe, more jalapeño and coriander for heat.

Lamb

1. Heat the broiler as hot as it goes, with the rack close to the heat.
2. Whisk the garlic, rosemary, Cabernet, oil, salt and pepper in a small bowl. Lay the chops in a flat non-metal dish and pour this over them. Marinate while the broiler heats, or up to 2 hours in the refrigerator.
3. Oil a broiler pan lightly. Shake the excess marinade off the chops and keep the marinade. Broil the chops 3½ to 4 minutes a side for medium-rare, then let them rest under loose foil.

Sauce

1. Clean and slice the mushrooms. Melt the butter with the oil in a large skillet over medium-high heat, add the mushrooms and cook briefly, until they just start to release their juices.
2. Add the reserved marinade and cook for about 5 minutes. Add the stock and bring to a boil.
3. Stir in the cornstarch paste and let the sauce thicken. Taste, and add a little chopped fresh rosemary if you like.

To serve

1. Ladle sauce onto each plate, set the chops on it at an angle, and add a spoonful of chutney.