2 tablespoons olive oil
2 tablespoons fresh rosemary leaves, finely chopped
4 double-cut American Lamb loin chops
1 teaspoon salt
4 teaspoons coarsely ground pepper
CRANBERRY AND PEPPERED APPLE RELISH:
1/4 cup dried cranberries
1/4 cup apple juice, heated
1 Granny Smith apple, chopped into 1/2-inch pieces
1/4 cup fresh or frozen cranberries
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon coarsely ground pepper
1 teaspoon packed brown sugar
1 pinch salt
Servings: 4
1. Combine olive oil and rosemary. Dip chops in mixture. Season with salt and pepper. Cover and refrigerate for 1 hour. Grill over medium-hot coals about 20 minutes or to desired degree of doneness: 145°F for medium-rare, 160°F for medium or 170°F for well. Internal temperature will rise approximately 10 degrees. Serve with Cranberry and Peppered Apple Relish.
2. Cranberry and Peppered Apple Relish: Combine all ingredients. Tip: This relish is best made a day ahead to allow flavors to blend.
2 tablespoons fresh rosemary leaves, finely chopped
4 double-cut American Lamb loin chops
1 teaspoon salt
4 teaspoons coarsely ground pepper
CRANBERRY AND PEPPERED APPLE RELISH:
1/4 cup dried cranberries
1/4 cup apple juice, heated
1 Granny Smith apple, chopped into 1/2-inch pieces
1/4 cup fresh or frozen cranberries
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon coarsely ground pepper
1 teaspoon packed brown sugar
1 pinch salt
Servings: 4
1. Combine olive oil and rosemary. Dip chops in mixture. Season with salt and pepper. Cover and refrigerate for 1 hour. Grill over medium-hot coals about 20 minutes or to desired degree of doneness: 145°F for medium-rare, 160°F for medium or 170°F for well. Internal temperature will rise approximately 10 degrees. Serve with Cranberry and Peppered Apple Relish.
2. Cranberry and Peppered Apple Relish: Combine all ingredients. Tip: This relish is best made a day ahead to allow flavors to blend.
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