Mango Lamb Chops
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Ingredients:
- 3/4 cup mango chutney
- 3 Tbsp apricot nectar
- 1˝ Tbsp red wine vinegar
- 1/4 tsp crushed red pepper flakes
- 2 tsp chopped fresh rosemary leaves
- Salt to taste
- 1 Tbsp Vera Jane's Extra-Virgin Olive Oil
- (6) 1-inch thick loin lamb chops (2 lbs)
Directions:
Combine the chutney, apricot nectar, vinegar, red pepper
flakes, rosemary, salt, and olive oil in a bowl. Spread some
of the chutney mixture over both sides of each lamb chop,
and marinate for 15 minutes. When ready to grill or pan-fry,
scrape the marinade off the chops.
To Grill: Grill for about 3 to 4 minutes on each side
for medium-rare.
To Pan-fry: Heat a non-stick skillet over medium heat.
Sauté until browned on both sides — about 4 minutes on one
side, 2 minutes on the other.
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