Skip to main content

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.


Find Rainier
on the web
on Twitter
on Instagram

*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.

Comments

  1. 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

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur