Make Life Superior
Chef Brooke Vosika
Four Seasons Hotel Boston
Yield: 12 servings
1/3 cup Olive oil
1/3 cup Fresh rosemary leaves, finely chopped
12 American Lamb loin chops, double-cut
4 tablespoons Sea salt
4 tablespoons Coarse ground black pepper
Cranberry and Peppered Apple Relish (Yield: 1-1/2 quarts):
3/4 cup Dried cranberries
3/4 cup Apple juice, heated
3 Granny Smith apple, medium chop
3/4 cup Fresh or frozen cranberries
3 tablespoons Olive oil
3 tablespoons Balsamic vinegar
1 tablespoon Course ground black pepper
1 tablespoon Brown sugar, packed
1/2 teaspoon Salt
Combine olive oil and rosemary. Dip chops in mixture. Season with salt and pepper. Cover and refrigerate for 1 hour.
For relish, combine all ingredients. Relish can be made a day ahead to allow flavors to blend.
Grill chops to desired degree of doneness. Use meat thermometer to test lamb, 145°F for medium-rare, 160°F for medium or 170°F for well. Serve with Cranberry and Peppered Apple Relish.
Recipe and image provided by the American Lamb Board