From, "Cooking by the Boot Straps...A Taste of Oklahoma Heaven," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Sear the lamb chops in a hot lightly seasoned heavy skillet or grill pan over medium-high heat for 4 to 6 minutes per side. Chopped fresh rosemary leaves and garlic may be added while searing, along with sea salt and freshly ground pepper or lemon pepper, which usually includes some salt.
Remove the chops to a heated ovenproof platter and cover. Keep warm in a 275-degree oven. Deglaze the pan with the sherry, adding about 1/3 cup per person. Add a dash of balsamic vinegar.
Cook until reduced, stirring constantly. Stir in the jelly. Cook until blended and heated through, stirring constantly. Pour over the chops and top with sprigs of fresh rosemary. Serve with mint jelly or fruit chutney.
- Lamb chops, 3/4 to 1 inch thick (1 to 3 per person)
- Sherry, red wine or apple juice
- Balsamic vinegar
- 1/4 cup plum or currant jelly
- Sprigs of fresh rosemary
TO PREPARE:
Sear the lamb chops in a hot lightly seasoned heavy skillet or grill pan over medium-high heat for 4 to 6 minutes per side. Chopped fresh rosemary leaves and garlic may be added while searing, along with sea salt and freshly ground pepper or lemon pepper, which usually includes some salt.
Remove the chops to a heated ovenproof platter and cover. Keep warm in a 275-degree oven. Deglaze the pan with the sherry, adding about 1/3 cup per person. Add a dash of balsamic vinegar.
Cook until reduced, stirring constantly. Stir in the jelly. Cook until blended and heated through, stirring constantly. Pour over the chops and top with sprigs of fresh rosemary. Serve with mint jelly or fruit chutney.
