Grilled Lamb Chops With Cranberry Sauce And Cranberry Serrano Chutney Recipes

LAMB CHOPS WITH CRANBERRY SAUCE

Steps:

• Early in the day or the day before mix, in a pot, the Broth. cranberries, green onions, sweet onion, rosemary, dill weed, brown sugar and chili flakes. Stir well.
• Bring to a simmer over medium heat and simmer for 10 minutes.
• Mix cornstarch with 3 tbsp water, add to the sauce.
• Add Sherry and stir.
• Simmer for 5 minutes longer.
• Remove from heat. Cool and place in fridge until just before serving.
• Just before dinner season the chops with salt & coarse ground pepper.
• Reheat the sauce.
• Heat skillet, high heat, Spray with oil.
• Brown the chops on both sides, turn heat to medium and continue cooking for apprx 3 minutes each side.
• While the chops are cooking peel the Kiwi fruit and cut the kiwi in 1/4" slices.
• When cooked place the chops on your plate pour on the sauce and decorate with a kiwi fruit slice on each chop.
• Serve with your favorite vegetables and new potatoes, pour more sauce over the vegetables.

GRILLED LAMB CHOPS

Steps:

• In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.
• Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.

CRANBERRY-SERRANO RELISH

Steps:

• Cook 1 diced red onion in 1 tablespoon canola oil in a saucepan over high heat until soft. Stir in 1 grated peeled 2-inch piece of ginger and 1 diced serrano chile; cook 30 seconds. Add 1 cup water and 1/2 cup sugar; cook until the sugar dissolves. Add half a 12-ounce bag cranberries; cook until the berries pop and the sauce thickens, about 10 minutes. Add the rest of the cranberries; cook 1 minute. Off the heat, stir in 2 tablespoons honey, the grated zest of 1 lime, and salt and pepper. Let cool slightly, then stir in 1/4 cup chopped cilantro.

CRANBERRY GLAZED LAMB CHOPS

Steps:

• If the chops are particularly thick, place each one between two layers of plastic wrap and gently flatten them using the heel of your hand or a wooden mallet until they are about 1/2 inch thick.
• Combine the cranberry relish, rosemary and vinegar (it sometimes helps to warm the cranberry relish a bit in the microwave or a small saucepan). Put half of the cranberry mixture in a container large enough to hold all the chops - this is the marinade. Set aside the second half of the mixture to use later as the glaze.
• Toss the chops with the cranberry marinade, cover, and refrigerate for 15-20 minutes.
• Preheat oven broiler.
• When the broiler is ready, take the chops out of the fridge. Wipe off the marinade, sprinkle the chops with salt and pepper, and place them on a rack and broiling pan.
• Position the pan close to the source of heat and broil chops 4 minutes. Brush chops with half of the glaze, broil for another minute. Turn the chops over and broil 2-3 minutes longer. Brush on remaining glaze and broil about a minute longer or until chops are medium-rare or of desired doneness.