Rosemary-Grilled Lamb Loin Chops with Cranberry and Peppered Apple Relish - Superior Farms
rosemary grilled lamb loin chops with cranberry apple relish
rosemary grilled lamb loin chops with cranberry apple relish

Rosemary-Grilled Lamb Loin Chops with Cranberry and Peppered Apple Relish

    

February 14, 2016

Chef Brooke Vosika of the Four Seasons Hotel in Boston, Massachusetts, adds two types of cranberries as well as apples to enhance double-cut lamb chops.

  • Yields: 12 servings

Ingredients

Fo the Lamb

1/3 cup extra-virgin olive oil

1/3 cup finely chopped fresh rosemary

12 American Lamb loin chops, double-cut

4 tbsp sea salt

4 tbsp coarsely ground black pepper

For the Relish

3/4 cup dried cranberries

3/4 cup apple juice, heated

3 Granny Smith apples, chopped in medium-sized pieces

3/4 cup fresh or frozen cranberries

3 tbsp extra-virgin olive oil

3 tbsp balsamic vinegar

1 tbsp coarsely ground black pepper

1 tbsp brown sugar, packed

1/2 tsp kosher salt

Directions

1Combine the olive oil and rosemary in a large bowl and drench the lamb chops in the mixture. Season with the salt and pepper. Cover and refrigerate for 1 hour. Remove the chops from the refrigerator 1 hour before cooking.

2For the relish, combine all of the ingredients in a bowl. (The relish can be made one day ahead to allow the flavors to blend.)

3Preheat a grill to medium-high. Grill the chops to the desired degree of doneness. Use a meat thermometer to test the temperature: 145°F for medium-rare, 160°F for medium, or 170°F for well.

4Let the lamb chops rest for five minutes before serving. Serve the chops with the Cranberry and Peppered Apple Relish.

Recipe and image provided by the American Lamb Board

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