Glazed Lamb with Gorgonzola

Antony Worrall Thompson griddles tender lamb steaks, spreads them with a spicy fruit chutney, tops them with tasty Gorgonzola and grills them until bubbling
By Antony Worrall Thompson
Glazed Lamb with Gorgonzola
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes , plus 1 1/2 hours for the chutney
  • Prep Time: 30 minutes plus marinating overnight
  • Effort: medium



  • 2 leg of lamb, steaks each about 280g
  • 1 tbsp olive oil
  • 85 g gorgonzola cheese, sliced or broken into pieces

For the marinade:

  • 3 cloves garlic, peeled
  • pinch of salt
  • 600 ml warm water
  • 115 g light brown sugar
  • 1 onion, diced
  • 5 sprig thyme
  • 5 sprigs oregano
  • 1 tsp rock salt
  • 2 tbsp dried red chilli flakes
  • 1/2 tsp toasted cumin seeds
  • 2 bay leaves

For the apricot and orange chutney:

  • 4 oranges, roughly chopped
  • 1.5 kg apricots, quartered
  • 450 g onions, sliced
  • 450 g caster sugar
  • 1 tsp salt
  • 1/2 tsp ground cloves
  • 1 tsp ground black pepper
  • 1/2 tsp dried red chilli flakes
  • 1/2 tsp ground mace
  • 1 tsp curry powder
  • 1 tbsp mustard seeds
  • 1 tsp turmeric
  • 1 litres cider vinegar

Tips and Suggestions

There is obviously a lot of the chutney left over, but it keeps well in a sterilized jar in the fridge and is lovely with cheese or cold meats of all types.


1. Make the marinade: crush the garlic with the pinch of salt and, in a large bowl, mix it together with all the remaining ingredients.

2. Add the lamb steaks, turn to coat well with the marinade and leave in the refrigerator overnight to marinate.

3. To make the apricot and orange chutney: Put all the ingredients in a large non-reactive saucepan and bring to the boil. Reduce the heat and simmer for 1-1 1/2 hours until thick, stirring from time to time, especially towards the end cooking time. You can make this the day ahead too.

4. Brush a griddle pan with the olive oil and preheat it and a hot grill. Then remove the lamb steaks from the marinade, scraping and dabbing off any excess, and cook until done to taste and nicely coloured on both sides.

5. Spread the chutney generously over the lamb steaks while still on the griddle pan, then dot the pieces of Gorgonzola all over them. Flash under the hot grill until the cheese is bubbling.

7. Place the lamb steaks on plates and serve with mashed potatoes and spinach or another green vegetable.

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