YIELD: 12 servings
1/3 cup olive oil
1/3 cup fresh rosemary leaves, finely chopped
12 American lamb loin chops, double-cut
4 Tbsps. sea salt
4 Tbsps. coarse ground black pepper
Cranberry relish (yield: 11/2 qts):
3/4 cup dried cranberries
3/4 cup apple juice, heated
3 Granny Smith apples, medium chop
3/4 cup fresh or frozen cranberries
3 Tbsps. olive oil
3 Tbsps. balsamic vinegar
1 Tbsp. course ground black pepper
1 Tbsp. brown sugar, packed
1/2 tsp. salt
- FOR THE LAMB: Combine olive oil and rosemary. Dip chops in mixture. Season with salt and pepper. Cover and refrigerate for 1 hour.
- For the relish, combine all ingredients. Relish can be made a day ahead to allow flavors to blend.
- Grill chops to desired degree of doneness. Use meat thermometer to test lamb, 145°F for mediumrare, 160°F for medium or 170°F for well. Serve with the relish.
Recipe and image provided by the American Lamb Board.