Monday, March 25, 2013

here is a good one for easter
Lamb rib chops are brushed with oil, sprinkled with salt and pepper, and grilled. They're served with a cooked mixture of tart apple and sweet onion, seasoned with brown sugar, lemon juice, garlic and mint.
1 cup peeled & diced Granny Smith apple
1 cup diced Vidalia onions
2 tablespoons butter
1 tablespoon lemon juice
1 tablespoon dark brown sugar
2 garlic cloves, minced
1 teaspoon fresh minced mint
8, 4-ounce lamb rib chops
2 tablespoons olive oil
Salt & pepper to taste In a medium saucepan over medium heat combine apples, onions, butter, lemon juice, brown sugar, garlic and mint. Cook, uncovered, about 10 minutes or until thick and syrupy; remove from heat and set aside. Brush lamb chops with olive oil; season with salt and pepper. Using a grill or grill pan, grill chops over medium-hot heat about 5-7 minutes per side. Set 2 lamb chops on each plate and spoon the apple-onion mixture over. Serve with roasted red potatoes and roasted asparagus.

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