Elegant enough for a special occasion but surprisingly easy to execute, these perfectly seared lamb chops are good all on their own, but the homemade pear chutney is what takes this dish over the top.
Lamb Chops with Pear Chutney
Makes 6 servings
Ingredients
- ¼ cup olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 teaspoons finely minced fresh garlic
- 2 teaspoons finely minced fresh rosemary
- 2 pounds frenched rack of lamb (about 2 racks)
- Pear Chutney (recipe follows), to serve
- Garnish: fresh rosemary leaves
Instructions
- In a small bowl, combine oil, salt, pepper, garlic, and rosemary, stirring until combined.
- Place lamb on a rimmed baking sheet. Spoon about one-fourth of oil mixture over each side of lamb. Let stand for at least 30 minutes, or refrigerate up to overnight.
- Heat a large cast-iron grill pan over high heat. Place lamb, fat side down, on pan, (one at a time if necessary), and grill until grill marks have formed, about 8 to 10 minutes. Turn lamb and cover with foil, tenting to help retain heat. Grill for 8 to 10 minutes more. Turn lamb, cover with foil, and grill 5 minutes more. Continue cooking until a meat thermometer inserted into thickest portion of lamb registers 125° to 130°. Remove and let rest 5 to 10 minutes before slicing into chops. Serve with Pear Chutney. Garnish with rosemary, if desired.
Pear Chutney
Makes 2 cups
Ingredients
- 2 tablespoons vegetable oil
- ¼ cup finely chopped shallot (about 1 medium shallot)
- 3 cloves garlic
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ¼ teaspoon ground allspice
- ½ teaspoon ground nutmeg
- 1 teaspoon kosher salt
- ¼ cup rum
- 3 Bartlett pears, chopped
- 1 cup apple cider
- ¼ cup golden raisins
- 2 tablespoons honey
Instructions
- In a medium saucepan, heat oil over medium heat. Add shallot; cook until tender and golden brown, about 2 minutes. Add garlic, cinnamon, cardamom, allspice, nutmeg, and salt, stirring until combined. Stir in rum; cook for 2 to 3 minutes, scraping browned bits from bottom of pan with a wooden spoon. Add pears and cider, stirring until combined. Cook until pears are tender and liquid is thick and has reduced by three-fourths, about 30 minutes. Remove garlic. Stir in raisins and honey; cook about 3 to 5 minutes more. Serve hot or warm.
