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Piney Woods Lamb Chops
Prep Time:
15 minutes
Cook Time:
6 minutes
4 servings

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.

Nutritional Information

No Nutritional Information Available


No Source Information Available