Tuesday, September 26, 2017

Lamb Lollipops with Apple-Herb Chutney #AppleWeek #Sponsored

This post written by me on behalf of the sponsors of #AppleWeek. 
Products for recipe development and review were provided; prizes were donated for the giveaway, 
and this page may contain affiliate links.

#AppleWeek continues! Carlee of Cooking with Carlee arranged this amazing event for you. Click to read about the giveaway prizes and to enter for a chance to win: here

And today, day three of #AppleWeek, here's what we have in store for you.

On My Plate...
One of our favorite lamb dishes: grilled lamb lollipops! And I knew they would be delicious with an apple-herb chutney.  My chutney is spicy with a hint of sweet. The rib chops absorb a great deal of flavor from their paste-rub in 30 minutes and, then, they cook up to be perfectly browned in under four minutes per side.

Ingredients

Lamb Lollipops
  • rack of lamb, sliced into individual pops
  • 1 t freshly ground salt
  • 1/2 t freshly ground pepper
  • 2 T minced garlic
  • 1 t fennel powder
  • 1 t fresh rosemary, finely chopped
  • 1 t fresh parsley, finely chopped
  • 1/2 t fresh mint, finely chopped
  • 1 to 2 T olive oil

Chutney makes 4 pint jars

  • 6 apples (I used Rainier's Honeycrisp apples)
  • 1 large onion
  • 2 cloves garlic, peeled and pressed
  • 1 T fresh ginger, peeled and grated
  • 1 C cider vinegar
  • 1 C organic dark brown sugar
  • 2 T yellow mustard seed
  • 1 t salt
  • 1 large sweet red bell pepper, diced
  • 1 jalapeno, diced
  • 1 t ground all-spice
  • 1/2 C raisins
  • 1/2 C dried cranberries
  • herbs (I used fresh rosemary and thyme)


Procedure

Chutney
Combine the onion, garlic, ginger, vinegar, brown sugar, mustard seeds, and salt in a medium-size saucepan. Add the apples, adding them as you chop to keep them from turning brown. Bring to a boil over medium-high heat, stirring occasionally. Reduce the heat and simmer for 30 minutes, stirring occasionally. Stir in the sweet pepper, jalapeno, and ground all-spice and simmer until most of the liquid has evaporated, approximately another 30 minutes. Add in the raisins, cranberries, and herbs. You can process these in a water bath if you wish, but I usually just cap them and store them in the refrigerator to use within a month or so.


Lamb Lollipops
In a small bowl, combine the garlic, fennel powder, rosemary, parsley, mint, and 1 T olive oil make a wet paste. Rub the paste all over the lamb chops and set aside at room temperature for 30 minutes.

Generously season both sides of the lamb with salt and pepper. Heat the remaining oil in a sauté pan or a grill pan until very hot.

I wipe off most of the paste before grilling as the garlic tends to burn easily. Sear the chops until well-browned on one side, approximately 3 minutes. Flip the chops and cook until the second side has browned, approximately 3 minutes for medium. Transfer the chops to a plate and cover loosely with foil. Let rest for approximately 5 minutes before serving with chutney.


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*Disclosure: I received products for recipe development and generating social media traction. My opinions do not necessarily reflect the opinions of the manufacturers of this product or the organizers of #AppleWeek.

2 comments:

  1. Love that rub and the chutney?? Oh my YUM!!!

    ReplyDelete
  2. Oh my! These look so good. I don't cook lamb much and I am not sure why. I love it every time I have it. Now I'm inspired!

    ReplyDelete

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