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Thread: Rosemary Grilled Lamb Loin Chops with Cranberry and Peppered Apple Relish

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    Rosemary Grilled Lamb Loin Chops with Cranberry and Peppered Apple Relish

    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: 145F for medium-rare, 160F for medium or 170F 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.
    Last edited by Cookie; February 12th, 2008 at 02:02 PM.

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