Best Lamb Chops And Fresh Persimmon Chutney Recipes

Sunny's Grilled Lamb Chops with a

Provided by Sunny Anderson

Time 2h30m

Yield 12 chops

Number Of Ingredients 14

1 teaspoon chili powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Few dashes hot sauce
Zest of 1 orange
12 unfrenched single-bone lamb chops
6 tablespoons olive oil
2 oranges, peeled and sectioned to remove the membrane, plus remaining juice
1/2 cup orange marmalade
1/4 cup finely chopped fresh parsley
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
1 scallion, white and green parts, finely chopped
Kosher salt and freshly ground black pepper

Steps:

For the chops: In a bowl, mix together the chili powder, salt, pepper, hot sauce and orange zest. Rub the mixture on all sides of the lamb chops. Place on a plate or baking sheet in a single layer and drizzle with some of the olive oil. Flip the chops and drizzle some on the other side. Rest at room temperature for 2 hours.
Heat a grill to medium high. Place the chops over direct heat and grill just 1 to 2 minutes on one side. Flip, grilling just 1 to 2 minutes on the other side. Remove to a clean baking sheet and cover with aluminum foil.
For the chutney: Place the orange sections in a large bowl. Squeeze the juice from the remaining membranes and flesh into a separate medium bowl. Add the marmalade, parsley, Worcestershire, hot sauce and scallion to the juice. Taste and season the sauce with a pinch of salt and a few grinds of black pepper. Pour over the orange sections in the large bowl and gently toss to coat. Serve over the rested lamb chops.

Lamb Chops and Fresh Persimmon Chutney image

Yield Makes 4 servings

Number Of Ingredients 8

2 firm-ripe Fuyu persimmon (12 oz total), peeled with a knife, cored, seeded if necessary, and cut into 1/4-inch dice
1/4 cup finely chopped sweet onion
1 teaspoon finely grated peeled fresh ginger
1 small fresh jalapeño chile, seeded and minced
2 tablespoons fresh lime juice
1/4 teaspoon salt
4 (1-inch-thick) loin lamb chops
2 teaspoons olive oil

Steps:

Stir together persimmons, onion, ginger, jalapeño, lime juice, and salt and let stand at room temperature while cooking lamb chops.
Pat chops dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook chops about 9 minutes on each side for medium-rare. Transfer chops with tongs to a cutting board or plate and let stand, loosely covered with foil, 3 minutes before serving.
Serve lamb chops with persimmon chutney.

Lamb Chops with Fresh Mint image

Provided by Martha Stewart

Number Of Ingredients 6

2 tablespoons rice vinegar
3 teaspoons extra-virgin olive oil
1 teaspoon sugar
2/3 cup chopped mint
Kosher salt and ground pepper
8 lamb chops (each 3 ounces, 3/4-inch thick), frenched

Steps:

In a small bowl, whisk together the vinegar, 2 teaspoons of the oil, and the sugar. Add mint and stir to combine. Season with 1/2 teaspoon salt and pepper to taste and set aside.
Heat a skillet over medium-high heat, and add the remaining olive oil.
Season lamb with salt and pepper. Working in batches, cook chops in skillet until medium rare, about 2 minutes per side. Transfer to a cutting board and tent with foil. Let rest 5 minutes.
Top with the mint mixture and serve immediately.

Nutrition Facts : Calories 347 g, Fat 26 g

Lamb Chops with Prune Chutney image

Provided by Martha Stewart

Number Of Ingredients 11

1 1/2 tablespoons unsalted butter
2 teaspoons sugar
8 shallots, cut in half lengthwise
1 tablespoon balsamic vinegar
1/2 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
2 tablespoons dried cranberries
18 bite-size prunes, or 6 large pitted prunes, quartered
1 1/2 tablespoons chopped fresh rosemary, plus sprigs for garnish
Salt and freshly ground black pepper
8 rib lamb chops, 3/4 inch thick
1 tablespoon olive oil

Steps:

To make chutney, melt butter in a skillet over medium heat. Add sugar and shallots and cook until golden brown, about 15 minutes. Add vinegar and cook until evaporated. Add stock, cranberries, prunes, 1 teaspoon of the chopped rosemary, and salt and pepper to taste. Cook until shallots are tender and liquid is reduced by three quarters, about 5 minutes. Keep warm.
Season lamb chops with salt, pepper, and the remaining chopped rosemary. Heat olive oil in a large skillet over medium-high heat. Add chops, and saute until brown on the bottom, 3 to 4 minutes. Turn and cook until a meat thermometer reads 110 degrees (for medium rare) and chops are evenly browned, 3 to 4 minutes more. Garnish lamb with rosemary sprigs, and serve with the chutney.