Lamb Chops and Cranberry Relish

Ingredients:

• 2 cups (470 ml) raw cranberries, rinsed
• 2 granny smith apples, peeled, cored and cut into thick slices
• 1 large seedless orange, peel on, cut into sections
• 1 ½ cups (350 ml) sugar
• 8x ½ -inch (1.25 cm) thick lamb loin chops
• Salt and pepper
• 2 teaspoons (10 ml) dried thyme
• 3 tablespoons (45 ml) olive oil

 

Method:

1. In a food processor, pulse together the cranberries, apples, and orange until finely chopped, but not mush. Transfer to a bowl.
2. Stir in the sugar and allow the mixture to sit at room temperature until the sugar dissolves, roughly 45 minutes. If not using immediately after, store in the refrigerator.
3. Season the lamb with salt and pepper, and sprinkle the thyme overtop.
4. Warm the oil in a very large skillet over medium-high heat. Add the chops and cook until browned on the bottoms, roughly 3 minutes.
5. Turn the chops and cook, 2 minutes longer for medium-rare. Transfer the chops to a cutting board and rest for 2-3 minutes.
6. Serve the chops with cranberry relish immediately.

 

All recipes for Eva’s B were developed and written by Chef Eva Bee.