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Piney Woods Lamb Chops


Quick and easy

Quick and easy

Quick and easy

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. 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 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

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