Rosemary Grilled Lamb Loin Chops with Cranberry and Peppered Apple Relish
Cranberries, apples, and balsamic vinegar are a colorful accompaniment to the rosemary lamb chops.
- 2 tablespoons olive oil
- 2 tablespoons fresh rosemary leaves, finely chopped
- 4 double-cut American Lamb loin chops
- 1 teaspoon salt
- 4 teaspoons coarse ground black pepper
- Cranberry and Peppered Apple Relish1/4 cup dried cranberries
- 1/4 cup apple juice, heated
- 1 Granny Smith apple, chopped into 1/2-inch pieces
- 1/4 cup fresh or frozen cranberries
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon course ground black pepper
- 1 teaspoon brown sugar, packed
- pinch salt
- Combine olive oil and rosemary. Dip chops in mixture. Season with salt and pepper. Cover and refrigerate for 1 hour.
- Grill over medium-hot coals about 20 minutes or to desired degree of doneness: 145° F for medium-rare, 160° F for medium or 170° F for well. Internal temperature will rise approximately 10 degrees. Serve with Cranberry and Peppered Apple Relish.
- Cranberry and Peppered Apple RelishCombine all ingredients. Tip: This relish is best made a day ahead to allow flavors to blend.
Defrosting Lamb: Thaw frozen lamb in the refrigerator overnight or for faster thawing, use a microwave oven, following the manufacturer's directions. Do not thaw frozen lamb at room temperature.
Calories from Fat 364 (72%)
(63%)Total Fat 41g
(74%)Saturated Fat 15g
Polyunsaturated Fat 3g
Monounsaturated Fat 20g
Total Carbohydrate 17g
(10%)Dietary Fiber 2g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.