Lamb Chops With Cranberry Sauce

"This recipe is easy to make and a little different from your usual lamb recipes. Buy chops that have the filet attached, not shoulder chops. They should be apprx 1" thick. Fry for 4 minutes each side for slightly pink. Longer if you want well done. Make the sauce early in the day (or the day before) and reheat while you are cooking the chops. Dinner will be on the table in a few minutes. The sauce is great over your veggies and new potatoes."
 
Download
photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
Ready In:
30mins
Ingredients:
14
Yields:
6 chops
Serves:
2-3
Advertisement

ingredients

Advertisement

directions

  • Early in the day or the day before mix, in a pot, the Broth. cranberries, green onions, sweet onion, rosemary, dill weed, brown sugar and chili flakes. Stir well.
  • Bring to a simmer over medium heat and simmer for 10 minutes.
  • Mix cornstarch with 3 tbsp water, add to the sauce.
  • Add Sherry and stir.
  • Simmer for 5 minutes longer.
  • Remove from heat. Cool and place in fridge until just before serving.
  • Just before dinner season the chops with salt & coarse ground pepper.
  • Reheat the sauce.
  • Heat skillet, high heat, Spray with oil.
  • Brown the chops on both sides, turn heat to medium and continue cooking for apprx 3 minutes each side.
  • While the chops are cooking peel the Kiwi fruit and cut the kiwi in 1/4" slices.
  • When cooked place the chops on your plate pour on the sauce and decorate with a kiwi fruit slice on each chop.
  • Serve with your favorite vegetables and new potatoes, pour more sauce over the vegetables.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I loved the sauce in this! I just don`t understand the day before or early in the day to make it? It can be made right before frying the chops or better yet cook the chops then remove the chops to a plate and keep warm while making the sauce in the pan the chops were made. deglazing all the goodness from the meat enhancing the sauce even more. This did serve 4 of us. Thanks and good luck!
     
Advertisement

RECIPE SUBMITTED BY

On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src="http://w615.photobucket.com/pbwidget.swf?pbwurl=http://w615.photobucket.com/albums/tt233/Bergylicious/ABM slideshow/d95d7a18.pbw" height="360" width="480">
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes