Grilled Lamb Chops With Cranberry Sauce and Chutney
April 30, 2012
Frenched Rack of Lamb with Roasted Tomatoes, Wilted Spinach, & Portobello Mushroom
March 9, 2014
Spicy Peach Glazed Chops
May 15, 2013
It's one of those nights when no one really wants to cook. Mom commanded that some kind of meat must be taken out for dinner. We won't hold it against her since it's Mother's Day. Having just worked through, sorted, and organized a good portion of our lamb inventory, us 'kids' had lamb on our minds.
And because no one really wanted to cook, dinner was everything but organized. So we ended up with one rack of lamb and a sliced whole loin. Not to mention the haphazard assortment of sides. This means that you can check out the pictures and decide for yourself which cut to use. Personally, I recommend the loin chops. More surface area = more flavor!
1.5 lbs loin chops
1-2oz of your favorite spicy fruit preserves
sea salt to taste
*Preheat your oven to 400 degrees (allow the pan to preheat also).
*Preheat a skillet on medium heat.
Begin by rinsing the lamb and gently patting it dry. Lightly sprinkle sea salt on both sides of the lamb. Next, use a basting brush to coat the lamb with the fruit preserves.
(Sorry - only got a good pic of the rack during this phase)
*For optimal flavor, plan ahead and allow the lamb to marinate for a few hours.
Drizzle the preheated skillet with olive oil. Carefully place the lamb on the skillet; searing on each side for about 1-2 minutes.
Transfer the lamb to a pre-greased or nonstick baking pan. For a medium rare, cook for an additional 10-15 minutes in the oven. Cook time depends on the thickness of the cut.
Cook until the lamb has reached the desired doneness.If you actually attempt to plate the lamb with other good looking food, you'll get a really nice looking dish. Enjoy!