While perusing the meat counter the other day, I saw something I have always wanted to try but secretly felt bad to do so...lamb chops. When they are cooked and presented nicely, they look so delicious. But inside, all I can think of is the cute little puppet friend that Shari Lewis introduced me to as a child. (For those of you who are younger than me, I am talking about Lamb Chop's Play Along...what a sweet show that was!) With a bit of reservation but a bit of excitement as well, I picked up the best looking package of lamb chops (although, I have no idea how to tell which ones are the best)! Since we are stuck inside due to an ice storm tonight, I figured we could pretend we were going to a fancy restaurant! Along side my lamb chops, I wanted to try apple chutney. I know apples pair very well with pork chops. And I also know that if I absolutely cannot stand the taste of the lamb, apples would at least give me a side dish that I can enjoy!
Apple Chutney
Ingredients:
1 tbsp butter
1 large onion, cut into 1/2 cubes (I used purple, simply because it is what I had on hand)
4 apples, peeled, cored, and cut into 1/2 inch cubes (I used snacking apples and Cripps pink apples from Harris Teeter...again because it is what I had on hand. The snacking apples tend to have a more tangy flavor so I used three of those and one pink apple)
1/3 c craisins (you can use golden raisins, but the craisins have a nice twang to them and that offset the sweetness from the apples)
1/4 c raisins (just to mix up the color a little!)
3 tbsp light brown sugar
1/2 c apple cider vinegar
1 tsp ground ginger
1 tsp kosher salt
1/8 tsp allspice (or pumpkin pie spice if you don't have allspice on hand)
1/4 tsp ground mustard
Directions:
Melt butter over medium-high heat. For dishes like this, I prefer either cast iron or stainless pans.
Add onion, cooking until it begins to turn and soften (about 5-7 minutes).
Add apples, cooking an additional 4-5 minutes.
Add the remaining ingredients. Stir well.
Reduce heat to medium.
Cook chutney for another 5-10 minutes, allowing flavors to mix.
*If you are going to start cooking your lamb chops now, I would just turn the chutney down on the lowest setting...keep an eye on it, stirring occasionally. You want it to be hot when it is served. I let mine cook long enough for there to be little to no juice left standing.
Lamb Chops
Ingredients:
4 lamb shoulder chops (approximately 2 pounds total)
2 tbsp kosher salt
2 tbsp butter
1 tbsp rubbed sage
cracked black pepper to taste
Directions:
Allow your meat to get to room temperature before you cook it. If you have never done that before, try it...it does make a difference. So does letting your meat rest when you are done cooking it!
Spray pan with cooking spray (or not...I'm just paranoid about food sticking!)
Heat pan over medium-high heat. (I used a coated cast iron skillet.)
Sprinkle both sides of chops with salt and add to pan.
Cook for about 6-8 minutes (depending on thickness of your chop).
Turn over and cool for another 3-5 minutes.
Meanwhile, mash butter and sage together.
Reduce heat and turn chops again.
Coat chops with the butter mixture and allow butter to melt.
Sprinkle with cracked pepper, if desired.
Remove chops and allow them to rest for 5 minutes before serving.
Apple Chutney
Ingredients:
1 tbsp butter
1 large onion, cut into 1/2 cubes (I used purple, simply because it is what I had on hand)
4 apples, peeled, cored, and cut into 1/2 inch cubes (I used snacking apples and Cripps pink apples from Harris Teeter...again because it is what I had on hand. The snacking apples tend to have a more tangy flavor so I used three of those and one pink apple)
1/3 c craisins (you can use golden raisins, but the craisins have a nice twang to them and that offset the sweetness from the apples)
1/4 c raisins (just to mix up the color a little!)
3 tbsp light brown sugar
1/2 c apple cider vinegar
1 tsp ground ginger
1 tsp kosher salt
1/8 tsp allspice (or pumpkin pie spice if you don't have allspice on hand)
1/4 tsp ground mustard
Directions:
Melt butter over medium-high heat. For dishes like this, I prefer either cast iron or stainless pans.
Add onion, cooking until it begins to turn and soften (about 5-7 minutes).
Add apples, cooking an additional 4-5 minutes.
Add the remaining ingredients. Stir well.
Reduce heat to medium.
Cook chutney for another 5-10 minutes, allowing flavors to mix.
*If you are going to start cooking your lamb chops now, I would just turn the chutney down on the lowest setting...keep an eye on it, stirring occasionally. You want it to be hot when it is served. I let mine cook long enough for there to be little to no juice left standing.
Lamb Chops
Ingredients:
4 lamb shoulder chops (approximately 2 pounds total)
2 tbsp kosher salt
2 tbsp butter
1 tbsp rubbed sage
cracked black pepper to taste
Directions:
Allow your meat to get to room temperature before you cook it. If you have never done that before, try it...it does make a difference. So does letting your meat rest when you are done cooking it!
Spray pan with cooking spray (or not...I'm just paranoid about food sticking!)
Heat pan over medium-high heat. (I used a coated cast iron skillet.)
Sprinkle both sides of chops with salt and add to pan.
Cook for about 6-8 minutes (depending on thickness of your chop).
Turn over and cool for another 3-5 minutes.
Meanwhile, mash butter and sage together.
Reduce heat and turn chops again.
Coat chops with the butter mixture and allow butter to melt.
Sprinkle with cracked pepper, if desired.
Remove chops and allow them to rest for 5 minutes before serving.
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