Lamb Recipes

Make Life Superior

Rosemary Grilled Lamb Loin Chops with Cranberry and Peppered Apple Relish


Chef Brooke Vosika

Four Seasons Hotel Boston

Boston, Massachusetts


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