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| CARAMELIZED GINGER DOUBLE LAMB CHOP WITH FUJI APPLE CHUTNEY |
| 4 Servings |
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| INGREDIENTS |
8 Double Lamb Chops, Frenched
(fat and gristle removed)
3 T Low Sodium Soy Sauce
1 T Dijon Mustard
1 T Vegetable Oil
2 T Japanese Unfiltered Sake
1/2 T Fresh Ground Black Pepper
1/2 t Lemon Zest
1 T Rosemary, chopped
2 t Sage, chopped
2/3 c Caramelized Ginger
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| METHOD |
| Combine the above ingredients altogether as marinade.
Add lamb chops and refrigerate for forty-five minutes to
an hour.
Broil the lamb chops five inches from the heat until done
to taste - two to three minutes on each side for mediumsized
chops.
Serve about 1/2 cup of Fuji Apple Chutney onto a warm
plate and nestle two of the lamb chops on top. |
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