Double Lamb Chops With Blackberry-Pear Chutney

Yield:
4 servings

Ingredients:

  1. Relish:
  2. 2 teaspoons cooking oil
  3. 1 large pear, peeled, cored and finely chopped
  4. 3 Tablespoons shallots, minced
  5. 2 teaspoons brown sugar
  6. 1/8 teaspoon ground cloves
  7. 1 cup fresh blackberries or frozen blackberries, thawed
  9. Chops:
  10. 4 (8 ounce) double lamb rib chops, cut 1- inch thick
  11. 1/2 teaspoon ground cumin
  12. 1/2 teaspoon coarsely ground pepper
  13. Watercress sprigs (optional garnish)
Directions:

Relish:
Heat oil in medium skillet. Cook pear, shallots, brown sugar, and cloves in the hot oil, uncovered, over medium heat for 3 minutes or until pear is just tender. Add blackberries; reduce heat. Cook mixture, uncovered, for 5 minutes, stirring often; cool. Cover and chill, if desired.

Chops:
Season chops with cumin and pepper. Place chops on a lightly oiled grill rack directly over medium heat. Grill for 12 to 14 minutes or until desired doneness, turning once.

To serve, place 1 chop on each of 4 dinner plates. Spoon 1/4 of the blackberry-pear chutney onto each chop.

Garnish with watercress sprigs if desired .


TDS 3