| Recipe to Print-Black Cherry and Black Pepper Lamb Chops - Copy - Copy - Copy - Copy |
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| Recipe Name: |
Black Cherry and Black Pepper Lamb Chops - Copy - Copy - Copy - Copy |
| Source: |
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Submitted by: |
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Last Modified: |
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| $scale_by
| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Lamb |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
5.00
Minutes |
Number of Servings: |
2 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
2 |
| Cooking Time: |
10.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$5.85
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Sweet Pea Risotto and Grilled Baby Vegetables |
| Comments: |
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Ingredients:
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Directions:
Place an oven rack 8 inches from broiler and preheat broiler to high.
Drizzle the chops with extra-virgin olive oil and arrange on a slotted broiler plan. Place chops in oven under hot broiler and cook 8 to 10 minutes for medium rare. Place a tiny pan on the stove over medium heat.
Add 1 tablespoon extra-virgin olive oil and shallots to the pan. Cook shallot 2 minutes then add the preserves and whisk them together with balsamic vinegar and black pepper. Heat to a bubble then remove from heat and add butter. Whisk butter into sauce.
Place a generous serving of risotto into shallow dinner plates. Arrange 2 chops on each plate alongside the risotto and drizzle the black cherry pepper glaze over the chops. |
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