Lamb Chops are a special treat for the holidays, especially when served with a colorful and zesty Cranberry-Serrano Chutney. The bright flavors are perfectly paired with the richness of the lamb. You can make the chutney a few days ahead, and use any extra as a dip or sandwich spread.
Grilled Lamb Chops with Cranberry Sauce and Cranberry-Serrano Chutney(Serves 8)
Cranberry Chutney
Ingredients:
* 1/2 cup light brown
sugar
* 2 tablespoons
honey
* 3 cups cranberries,
divided
* 1 cup
water
* 1 medium red onion,
finely diced
* 1
tablespoon fresh ginger,
grated
* 1 Serrano chile,
finely diced
* 1
clove garlic, finely
chopped
*
Salt
* Freshly ground black
pepper
* 1/4 cup freshly
chopped cilantro leaves
Directions:
(1.) Combine the sugar, honey,
2 cups of cranberries and 1 cup of water in a medium saucepan and
cook over medium-high heat until the cranberries pop and become
soft and the mixture thickens
slightly.
(2.) Stir in the onion, ginger, chile, garlic,
season with salt and pepper and cook until thick about 8
minutes.
(3.) Remove from the heat and stir in the
remaining cranberries and cilantro. Serve warm or at room
temperature.
Cranberry Sauce
Ingredients:
* 2 cups cranberry
juice
* 1/2 cup red wine
vinegar
* 1/4 cup red
wine
* 1/2 cup granulated
sugar
* 4 cups enriched
homemade chicken stock
* 1
teaspoon whole black peppercorns
* Salt
Directions:
(1.) Bring cranberry juice, vinegar and wine
to a boil in a large saucepan, stir in the sugar and cook until the
mixture is reduced by half.
(2.)
Add the chicken stock and
peppercorns and cook until reduced to about 1 1/2 cups (or sauce
consistency).
(3.)
Strain
the sauce and season with salt. Keep
warm.
Grilled Lamb Chops
Ingredients:
* 8 (4 to 5-ounce)
porterhouse lamb chops
* Olive
oil
*
Salt
* Freshly ground black
pepper
* Cilantro leaves,
garnish
* Finely chopped chives,
garnish
Directions:
(1.) Heat the grill to high or a grill pan
over high heat.
(2.)
Brush chops on both sides
with oil and season with salt and pepper. Grill until golden brown
on both sides and cooked to medium doneness, about 6 minutes
total.
(3.) Remove lamb from the grill, loosely
tent and let rest 5 minutes before serving. Serve on a platter with
cranberry chutney and cranberry sauce. Garnish with fresh
cilantro.
To check out my videos,
tips and recipes for this holiday season go to
shine.yahoo.com/realfoodfestivities or
click
here.
Please remember the less fortunate this holiday season. As the nation’s leading charitable hunger-relief organization, Feeding America serves more than 25 million Americans each year including 9 million children and nearly 3 million seniors. Click to find out how you can help.
