Chef's Recipe

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Grilled Lamb Chops

In this easy-to-make-ahead recipe, tender marinated lamb chops are accompanied by a flavor-packed spicy apple chutney.

Ingredients

Apple Chutney

  • 1/3 cup plus ¼ cup sugar
  • 1/3 cup water
  • ¼ teaspoon ground ginger
  • ¼ teaspoon hot chili sauce, such as sriacha
  • ¼ teaspoon finely minced fresh jalapeno
  • Juice from ¼ lime
  • 2 tablespoons salted butter
  • 2 medium green apples, peeled, cored, and cut into ¼-inch chunks
  • 1 medium white onion, cut into ¼-inch chunks
  • 1 teaspoon very finely minced fresh ginger
  • ¼ cup cider vinegar
  • ½ cup apple juice
  • 1½ tablespoons dried currants
  • ½ teaspoon finely grated lemon zest
  • 2 tablespoons minced fresh mint

Lamb Chops

  • 2 tablespoons honey
  • 2 tablespoons red wine vinegar
  • 2 cloves garlic, finely chopped
  • 2 teaspoons finely chopped fresh oregano leaves, preferably Greek Oregano
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 8 rib lamb chops (1½ pounds total), bones frenched and all fat trimmed (see note)
  • 8 sprigs thyme, for garnish


Preparation

Apple Chutney

  1. In a small nonreactive saucepan, combine 1/3 cup sugar, water, ground ginger, chili sauce, jalapeno, and lime juice.  Then bring to a boil, stirring to dissolve the sugar.  Boil for 2 minutes then remove from heat and let cool; strain into a bowl and set aside.
  2. In a medium skillet, melt butter over medium-high heat.  Add apples, onion and fresh ginger and sauté for 5 minutes until apple and onion are tender.  In a small bowl whisk remaining ¼ cup sugar, cider vinegar, and apple juice; add to apples along with currants then cook, stirring, for 1 minute.
  3. Add lemon zest and reserved chili syrup to apples.  Bring to a boil, stirring for 2 minutes or until mixture is loose and chutneylike.  Remove from heat and let cool to room temperature.  Fold in mint.  Cover and refrigerate until ready to use.

Lamb Chops

  1. In a glass dish, stir together honey, red wine vinegar, garlic, oregano, salt, and pepper.  Add lamb, turning to coat; then Marinate lamb, chilled, turning often for 1 hour.  Bring lamb to room temperature before grilling.
  2. Prepare grill.  When fire is medium-hot, grill lamb on lightly oiled grill rack, turning once, about 4 minutes total for medium-rare.  Alternately, lamb can be grilled in batches in a lightly oiled well-seasoned ridged grill pan over medium-high heat.  Or you can broil them 3 inches from the flame for 3 minutes per side.
  3. Transfer lamb to plates and spoon apple chutney alongside.  Garnish with oregano sprigs and serve immediately

 

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