Thibault's Market Recipes
https://www.thibaultsmarket.com/Recipes/Detail/5336/
Double Lamb Chops With Blackberry-Pear Chutney
Yield: 4 servings
Ingredients
|
Relish: |
| 2 |
teaspoons |
cooking oil
|
|
|
| 1 |
|
large pear, peeled, cored and finely chopped
|
|
|
| 3 |
Tablespoons |
shallots, minced
|
|
|
| 2 |
teaspoons |
brown sugar
|
|
|
| 1/8 |
teaspoon |
ground cloves
|
|
|
| 1 |
cup |
fresh blackberries or frozen blackberries, thawed
|
|
|
|
|
|
Chops: |
| 4 |
|
(8 ounce) double lamb rib chops, cut 1- inch thick
|
|
|
| 1/2 |
teaspoon |
ground cumin
|
|
|
| 1/2 |
teaspoon |
coarsely ground pepper
|
|
|
|
|
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.
Thibault's Market Recipes
https://www.thibaultsmarket.com/Recipes/Detail/5336/