rosemary grilled lamb loin chops with cranberry apple relish

Rosemary-Grilled Lamb Loin Chops with Cranberry and Peppered Apple Relish

February 14, 2016

Chef Brooke Vosika of the Four Seasons Hotel in Boston, Massachusetts, adds two types of cranberries as well as apples to enhance double-cut lamb chops.

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Yields: 12 servings

Ingredients

Fo the Lamb

1/3 cup extra-virgin olive oil

1/3 cup finely chopped fresh rosemary

12 American Lamb loin chops, double-cut

4 tbsp sea salt

4 tbsp coarsely ground black pepper

For the Relish

3/4 cup dried cranberries

3/4 cup apple juice, heated

3 Granny Smith apples, chopped in medium-sized pieces

3/4 cup fresh or frozen cranberries

3 tbsp extra-virgin olive oil

3 tbsp balsamic vinegar

1 tbsp coarsely ground black pepper

1 tbsp brown sugar, packed

1/2 tsp kosher salt

Directions

Recipe and image provided by the American Lamb Board

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