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
Brush chops lightly with olive oil.
Finely chop and combine pine nuts, garlic, rosemary and peppercorns. S
prinkle 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.