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.

• Apple BBQ Meatballs over Brown Rice from Tip Garden 
• Apple Butterscotch Crumb Cake from The Crumby Kitchen 
• Apple Coffee Cake from Bear & Bug Eats 
• Apple & Fig Flatbread with Goat Cheese from Simple and Savory 
• Apple Oatmeal Bars from Palatable Pastime 
• Apple Oatmeal Breakfast Bars from Hezzi-D's Books and Cooks 
• Apple Pecan Chicken Salad from The Chef Next Door 
• Apple & Sausage Stuffing from Girl Abroad 
• Apple Pie with Oat Crumble Crust from The Redhead Baker 
• Baked Oatmeal with Apple Cheddar and Sausage from A Kitchen Hoor's Adventures 
• Braised Pork Roast with Apples from A Day in the Life on the Farm 
• Caramelized Apple Hand Pies from Jolene's Recipe Journal 
• Cheesy Apple and Brie Pull Apart Bread from Family Around the Table 
• Crunchy Apple BBQ Pork from The Freshman Cook 
• Easy Fried Apples With Cinnamon from Feeding Big 
• Fresh Apple Dinner Salad from Cooking With Carlee 
• Lamb Lollipops with Apple Herb Chutney from Culinary Adventures with Camilla 
• Roasted Apple Cheddar Soup from 4 Sons 'R' Us 
• Roasted Beet and Apple Salad from Amy's Cooking Adventures 
• Skillet Pork Chops with Apples and Onions from Grumpy's Honeybunch 
• Slow Cooker Baked Apples from Jonesin' for Taste 
• Sweet and Sour Apple Cabbage Salad from All That's Jas

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.