Granny's
Texas Lamb Chops
8 Lamb Rib or Loin Chops, cut 3/4” thick
Olive oil
1/3 cup pine nuts
4 cloves garlic
2 tablespoons fresh rosemary
2 tablespoons green peppercorns
2 tablespoons butter
1/2 cup brandy
1/3 cup mango or peach chutney
Peach Chutney
RC32
Brush chops lightly with olive oil. Finely chop and combine pine nuts, garlic,
rosemary and peppercorns. Sprinkle mixture over and press firmly into both sides
of chops. Heat a large skillet over Medium to Medium-High heat. Melt butter and
sauté chops 3 to 4 minutes per side for Medium-Rare to Medium doneness. Turn
chops only once. Remove to a platter. Pour brandy into the hot skillet. Stir to
loosen bits in bottom of pan as brandy boils 1 minute. Add chutney and stir.
Heat until thick and bubbly. Serve sauce over lamb chops.
When your work speaks for itself, don't interrupt.
- Henry J. Kaiser