Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Piney Woods Lamb Chops




Source of Recipe


the web


List of Ingredients




8 Lamb Rib or Loin Chops, cut 3/4” thick
Olive oil
1/3 cup pine nuts
4 cloves garlic
2 tablespoons fresh rosemary
2 tablespoons green peppercorns
2 tablespoons butter
1/2 cup brandy
1/3 cup mango or peach chutney


Recipe



Brush chops lightly with olive oil. Finely chop and combine pine nuts, garlic, rosemary and peppercorns. Sprinkle mixture over and press firmly into both sides of chops. Heat a large skillet over Medium to Medium-High heat. Melt butter and sauté chops 3 to 4 minutes per side for Medium-Rare to Medium doneness. Turn chops only once. Remove to a platter. Pour brandy into the hot skillet. Stir to loosen bits in bottom of pan as brandy boils 1 minute. Add chutney and stir. Heat until thick and bubbly. Serve sauce over lamb chops.

Serves 4.