I love lamb chops and use this Very easy and fast recipe from Gourmet whenever I can.
Although reducing the sauce does take longer than 15 minutes, so pace yourself accordingly.
You don't have to use only lamb chops, this sauce also works great with pork chops and ribs.
The recipe calls for a broiler, but this is the dish to prepare when you are barbecuing. The taste is so much better:)
Some french fries and red wine and you are ready to go:) Enjoy:)
CIDER GLAZED LAMB CHOPS
Ingredients:
1 cup unfiltered apple cider
2 tablespoons minced peeled ginger
2 tablespoons minced garlic
3 tablespoons soy sauce
3 tablespoons rice vinegar (not seasoned)
1 tablespoon mild honey
8 rib lamb chops (3/4 inch thick), cut from 1 rack
1 scallion, finely chopped
Directions:
Boil cider, ginger, garlic, soy sauce, vinegar, and honey in a small saucepan until reduced to about 1/4 cup, 10 to 12 minutes. Cool completely. Reserve 2 tablespoons glaze for drizzling.
Preheat broiler.
Pat lamb chops dry and sprinkle with 1/2 teaspoon salt (total). Arrange on rack of a broiler pan and brush top of chops with half of glaze. Broil 3 to 4 inches from heat 3 minutes. Turn over and brush with remaining glaze, then broil 3 to 4 minutes more for medium-rare.
Transfer chops to a plate and drizzle with reserved glaze. Let stand 5 minutes, then sprinkle with scallion.
Makes 4 servings
Although reducing the sauce does take longer than 15 minutes, so pace yourself accordingly.
You don't have to use only lamb chops, this sauce also works great with pork chops and ribs.
The recipe calls for a broiler, but this is the dish to prepare when you are barbecuing. The taste is so much better:)
Some french fries and red wine and you are ready to go:) Enjoy:)
CIDER GLAZED LAMB CHOPS
Ingredients:
1 cup unfiltered apple cider
2 tablespoons minced peeled ginger
2 tablespoons minced garlic
3 tablespoons soy sauce
3 tablespoons rice vinegar (not seasoned)
1 tablespoon mild honey
8 rib lamb chops (3/4 inch thick), cut from 1 rack
1 scallion, finely chopped
Directions:
Boil cider, ginger, garlic, soy sauce, vinegar, and honey in a small saucepan until reduced to about 1/4 cup, 10 to 12 minutes. Cool completely. Reserve 2 tablespoons glaze for drizzling.
Preheat broiler.
Pat lamb chops dry and sprinkle with 1/2 teaspoon salt (total). Arrange on rack of a broiler pan and brush top of chops with half of glaze. Broil 3 to 4 inches from heat 3 minutes. Turn over and brush with remaining glaze, then broil 3 to 4 minutes more for medium-rare.
Transfer chops to a plate and drizzle with reserved glaze. Let stand 5 minutes, then sprinkle with scallion.
Makes 4 servings
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