SCARBOROUGH FAIR LAMB CHOPS WITH CRANBERRY CHUTNEY

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • Cranberry Chutney Ingredients:
  • 1 large onion, halved and thinly sliced
  • 1/2 cup dried cranberries
  • 1/6 cup white wine
  • 1/6 cup red wine vinegar
  • 1/8 cup brown sugar
  • 1/8 cup honey
  • Lamb Chop Ingredients:
  • 1/8 cup parsley, sage, rosemary and thyme
  • 1 garlic cloved, minced
  • salt and pepper
  • 1 Tbsp olive oil
  • 1 Tbsp unsalted butter
  • 2 racks of lambs, trimmed
  • 2 Tbsp Dijon mustard

Directions

  • Cranberry Chutney Ingredients: In a heavy-bottom saucepan combine all ingredients. Cook over low heat 50 minutes. Let cool to room temperature.
  • Lamb Chop Ingredients: Heat oven to 450.
  • In medium bowl, combine herbs and garlic.
  • Generously season lamb with salt and pepper.
  • Heat oil and butter in large, heavy skillet over medium high heat. Sear 1 lamb rack on both sides. Let sit 4-5 minutes. Repeat with other rack.
  • Spread 1 Tbsp mustard on each rack and press herb mixture over meaty side of lamb.
  • Place on baking sheet and roast 20 minutes. Let sit 5-10 minutes before carving. Serve with chutney.

Notes

Categories: Dinner  Lamb/Sheep  Main Dish 
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