Grilled Lamb with Plum Chutney
1 1/2 C chopped plums (BI)
1/2 C sugar (Maui)
1/3 C vinegar
1 t salt
1/2 t pepper
1/2 t cinnamon
1/8 t cardamom
1/8 t allspice
1/2 C water
1/2 of a Hawaiian chili pepper, whole, so you can fish it out
1 lb lamb (I used shoulder chops from Kahua Farms)
Bring all ingredients, but lamb, to a boil for about 30 minutes or until it's reduced by about half, stirring infrequently. Cook some more, stirring more frequently, until it becomes the thickness of jam. Grill the lamb - I just salted, peppered, and threw in the cast iron skillet for several minutes each side - and serve the chutney over the top.
I also sauteed some "vine spinach" (BI, no spray) with some onion. This was my first taste of this creature and I was impressed. It has a strong spinach flavor and holds up VERY well. Not something you would want to use for a wilted spinach salad.
Also in the pic are some grilled "chocolate beauty" peppers, which we picked up at the Waimea Farmer's Market. They were quite mild and sweet. Very good, but not $2 each good, IMHO. Here's a pic of the pepper before cooking: