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 cupextra-virgin olive oil
1/3 cupfinely chopped fresh rosemary
12 American Lamb loin chops, double-cut
4 tbspsea salt
4 tbspcoarsely ground black pepper
For the Relish
3/4 cupdried cranberries
3/4 cupapple juice, heated
3 Granny Smith apples, chopped in medium-sized pieces
3/4 cupfresh or frozen cranberries
3 tbspextra-virgin olive oil
3 tbspbalsamic vinegar
1 tbspcoarsely ground black pepper
1 tbspbrown sugar, packed
1/2 tspkosher salt
Directions
Recipe and image provided by the American Lamb Board
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