Lamb Chops with Blackberry Mint Glaze
Prep Time
Makes
Cooking Mode
1 ½-2 pounds pounds lamb shoulder chops
salt and freshly ground pepper
1 tbsp Sensations Extra Virgin 100% Olive Oil
¾` cup Compliments Beef Broth
2 tbsp Seedless Blackberry Jam
2 tbsp Compliments Organic Mint, minced
1tsp Sensations Original Dijon Mustard
1 tbsp Compliments Butter
1 ½-2 pounds pounds lamb shoulder chops
salt and freshly ground pepper
1 tbsp Sensations Extra Virgin 100% Olive Oil
¾` cup Compliments Beef Broth
2 tbsp Seedless Blackberry Jam
2 tbsp Compliments Organic Mint, minced
1tsp Sensations Original Dijon Mustard
1 tbsp Compliments Butter
Directions
1Season lamb chops to taste with salt and pepper. Heat olive oil in a 12-inch nonstick frying pan over medium-high heat. When hot, add chops.
2Cook, turning a few times, until lamb is well browned but still pink in center (cut totest), 8-10 minutes total; be careful as lamb spatters while cooking.
3Transferchops to a serving platter and keep warm.
4Drain off and discard any excess fat in pan. Add broth, jam, mint, and mustard to pan.
5Bring to a boil, whisking often, over high heat. Boil, whisking often, until reduced to 1/3 cup, about 2 minutes.
6Remove from heat and whisk in butter until smooth.
7Pour sauce through a wire strainer over chops and serve immediately.
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Personal Note
Personal Note