Lamb Chops with Apple Butter Glaze
Lamb has a very distinctive flavour, and it is not always easy to find ways to dress it up. I am quite taken with this sweet-sour spicy combination though, which stands up to the robust flavour of the lamb without fighting with it.
2 servings
30 minutes - 5 minutes prep, not including marinating time
1/8 teaspoon ground cayenne
1/2 teaspoon sea salt
2 teaspoons coriander seed, ground
1 teaspoon cumin seed, ground
1/4 cup apple butter
2-3 tablespoons balsamic vinegar
6 rib lamb chops
Grind and mix the spices, and mix in the apple butter and vinegar. Use the 2 tablespoons for a sweeter glaze, or 3 if you prefer a bit more of a bite.
The chops should be blotted dry if necessary. Dip them in the glaze and lay them in a shallow roasting pan. Cover them, refrigerate, and marinate for 1 to 6 hours.
Take them out of the fridge about 15 minutes before you are ready to cook them. Preheat the oven to 400°F. Place the roasting pan in the oven and roast the chops for 20 minutes. Remove them from the oven and let them sit for 5 minutes before serving.
2 servings
30 minutes - 5 minutes prep, not including marinating time
1/8 teaspoon ground cayenne1/2 teaspoon sea salt
2 teaspoons coriander seed, ground
1 teaspoon cumin seed, ground
1/4 cup apple butter
2-3 tablespoons balsamic vinegar
6 rib lamb chops
Grind and mix the spices, and mix in the apple butter and vinegar. Use the 2 tablespoons for a sweeter glaze, or 3 if you prefer a bit more of a bite.
The chops should be blotted dry if necessary. Dip them in the glaze and lay them in a shallow roasting pan. Cover them, refrigerate, and marinate for 1 to 6 hours.
Take them out of the fridge about 15 minutes before you are ready to cook them. Preheat the oven to 400°F. Place the roasting pan in the oven and roast the chops for 20 minutes. Remove them from the oven and let them sit for 5 minutes before serving.
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