Ben Lomond Market Recipes
https://2517.unified-web.com/Recipes/Detail/5336/
Double Lamb Chops With Blackberry-Pear Chutney
Yield: 4 servings
Ingredients
| Relish: | |||
| 2 | teaspoons | cooking oil | |
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| 1 | large pear, peeled, cored and finely chopped | ||
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| 3 | Tablespoons | shallots, minced | |
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| 2 | teaspoons | brown sugar | |
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| 1/8 | teaspoon | ground cloves | |
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| 1 | cup | fresh blackberries or frozen blackberries, thawed | |
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| Chops: | |||
| 4 | (8 ounce) double lamb rib chops, cut 1- inch thick | ||
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| 1/2 | teaspoon | ground cumin | |
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| 1/2 | teaspoon | coarsely ground pepper | |
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| Watercress sprigs (optional garnish) | |||
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Directions:
Relish:
Heat oil in medium skillet. Cook pear, shallots, brown sugar, and cloves in the hot oil, uncovered, over medium heat for 3 minutes or until pear is just tender. Add blackberries; reduce heat. Cook mixture, uncovered, for 5 minutes, stirring often; cool. Cover and chill, if desired.
Chops:
Season chops with cumin and pepper. Place chops on a lightly oiled grill rack directly over medium heat. Grill for 12 to 14 minutes or until desired doneness, turning once.
To serve, place 1 chop on each of 4 dinner plates. Spoon 1/4 of the blackberry-pear chutney onto each chop.
Garnish with watercress sprigs if desired .
Please note that some ingredients and brands may not be available in every store.
Ben Lomond Market Recipes
https://2517.unified-web.com/Recipes/Detail/5336/
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