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Sunday, February 21, 2016

lamb chops with raspberry sauce

Ingredients

  • Servings: 4
  • 1/2 teaspoon dried thyme, crushed
  • 1/2 teaspoon dried sage, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 (4 ounce) boneless lamb loin chops
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/4 cup seedless raspberry jam
  • 2 tablespoons orange juice
  • 2 tablespoons white vinegar
  • 4 sprigs fresh thyme (optional)

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins

  • preheat oven to 200 degrees f (95 degrees c). in a small bowl, combine crushed thyme, sage, salt, and pepper. rub evenly over lamb chops.
  • melt butter and olive oil in a nonstick skillet. cook lamb chops for 4 to 5 minutes on each side, turning once. remove from skillet and keep warm in preheated oven.
  • in the skillet, combine raspberry jam, orange juice, and vinegar. bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools). spoon sauce in a pool a serving plate, and top with lamb chops. garnish with sprigs of thyme.

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