Rosemary Grilled Lamb Loin Chops with Cranberry
and Peppered Apple Relish

Total Time: 30 to 60 minutes
Lamb Cuts: Chops (rib, rack, shoulder, center cut)
Category: Grilling, Entrée
Servings: 4
Preparation Time: 15
Cook Time: 20

Ingredients:

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 Relish (recipe follows)

Preparation:

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 degrees F
for medium-rare, 160 degrees F for medium or 170 degrees F for well.
Internal temperature will rise approximately 10 degrees. Serve with
Cranberry and Peppered Apple Relish.

Cranberry and Peppered Apple Relish

Ingredients:

1/4 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

Preparation:

Combine all ingredients. Tip: This relish is best made a day ahead to
allow flavors to blend.

Source: American Lamb Board


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