Lamb Chops Stuffed With A Fruity Pecan Chutney

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon rosemary, finely chopped
• 2 center-cut lamb chops (1 1/2 inches thick)
• 1 teaspoon butter
• 1 green onion, chopped (or shallot bulb)
• 2/3 cup orange juice
• 1/3 cup water
• 1 tablespoon raspberry preserves (seedless)
• 1/4 cup dried fruit, chopped (sunmaid fruit bits)
• 2 teaspoons vinegar
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup pecans, coarsely chopped
• 1 tablespoon honey

Recipe

• 1 mix salt, black pepper, and rosemary together. remove chops from brine and slice a pocket into the middle of the chops. cut deep, but not all the way through. rub seasoning mix inside and outside of chops. set aside.
• 2 in a medium saucepan, over medium heat, melt butter and add green onion until soft, about 2 minutes.
• 3 add orange juice, water, raspberry preserves, fruit bits, vinegar, and crushed red pepper flakes. simmer until reduced by half, about 5-7 minutes.
• 4 add chopped pecans and honey. simmer for an additional 2-3 minutes.
• 5 allow the chutney to cool, then strain through a strainer or sieve, reserving juices. stuff chops with chutney. seal using toothpicks to keep filling inside.
• 6 preheat broiler to low-medium, and set oven rack on 2nd from the top rail. place chops on a broiler pan, and place in oven. broil chops for approx 5-10 minutes per side.
• 7 meanwhile, re-heat the reserved juice, and let it cook down to a thick sauce. remove chops from oven and let sit for 2-3 minutes.
• 8 remove toothpicks, plate up the chops and pour the sauce over top and serve.