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. Sprinkle 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 m
inutes per side for Medium-Rare to Medium doneness. Turn chops only once. Remove to a plat
Pour brandy into the hot skillet. Stir to loosen bits in bottom of pan as brandy boils 1 m
inute. Add chutney and stir. Heat until thick and bubbly. Serve sauce over lamb chops.
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