The Recipes are from our customers and friends that they actively use and enjoy.
This is our second lamb chop recipe from customer, RoRo’s a la carte restaurant in Hensall.
Indian Masala Lamb Chops
Marinate lamb chops overnight in:
1 chopped onion
2T curry powder
1 cup yogurt
Add to taste: fresh garlic, ginger, salt and pepper.
If desired, add hot chillies and hot pepper.
Next day: Pan fry or BBQ
This first one is from Lorna Bycraft.
Rosemary Lamb With Cranberry Reduction (makes 2 servings)
1 1/2 tbsp.(25 ml) olive oil
4 lamb loin chops, about 3/4 inch (18 mm) thick
1 1/2 c. (375 mm) Ocean Spray Premium 100%Juice Blend-Cranberry
1/2 c. (125ml) dry red wine
2 tbsp. (30 ml) butter
1tbsp (15 ml) freshly squeezed lemon juice
1/3c. Craisins or dried cranberries
2 tbsp.(30 ml)chopped fresh rosemary
2tsp.(10) liquid honey, optional
1. Heat oil in a large frypan over high heat.Brown chops about 30 seconds per side.Remove meat from pan.
2. Reduce heat to medium-high. Stir cranberry juice, wine, butter and lemon juice into the pan.Cook, stirring occasionally until liquid is reduced by half, about 20 minutes.
3. Return meat to pan, add dried cranberries, rosemary and honey, if using.Continue simmering until meat is cooked to the desired degree of doneness (about three to five minutes per side for medium-rare).Add salt and pepper to taste.