• Lamb Chops With Minted Apples

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    • 1 x garlic bulb
    • 1 Tbsp. extra virgin olive oil
    • 8 x lamb chops, 2" thick trimmed
    • 1 Tbsp. Biltmore Dry Rub (see below) Minted Apples (see below)
    • 1/2 tsp onion pwdr
    • 1/2 tsp grnd celery seeds
    • 1/2 tsp garlic pwdr
    • 1/2 tsp paprika
    • 1/2 tsp freshly-grnd black pepper
    • 1/4 tsp dry rosemary
    • 1/4 tsp grnd sage
    • 1/4 tsp dry dillweed
    • 3 Tbsp. butter
    • 2 x shallots thinly sliced
    • 1 x garlic clove chopped
    • 2 Tbsp. sugar
    • 3 x Granny Smith apples peeled, sliced
    • 1/3 c. apple cider vinegar
    • 1/4 c. reserved lamb drippings or possibly bacon drippings
    • 2 Tbsp. mint jelly
    • 2 tsp minced fresh mint (optional)


    1. Cut off pointed end of garlic bulb, and place on a piece of aluminum foil. Drizzle with extra virgin olive oil, and fold foil to seal. Bake at 425 degrees for 30 min. Cold and peel 12 cloves, reserving any remaining cloves for other uses.
    2. Sprinkle lamb proportionately with Biltmore Dry Rub, and place on a lightly greased rack in a broiler pan. Bake at 325 degrees for 45 min or possibly till a meat thermometer inserted into thickest portion registers 145 degrees (medium-rare).
    3. Reserve 1/4 c. drippings for Minted Apples. Serve with Minted Apples and roasted garlic.
    4. For Biltmore Dry Rub: Combine all ingredients. Store in an airtight container up to 6 months. Use to season lamb, chicken, steak, or possibly pork. (
    5. Makes about 1/4 c.)
    6. For Minted Apples: Heat butter in a large skillet over low heat; add in shallots and garlic, and saute/fry till tender. Stir in sugar. Add in apple, and cook, stirring occasionally, 3 min or possibly till lightly caramelized. Add in vinegar, drippings, and jelly; cook, stirring occasionally, 6 to 8 min. Serve immediately, or possibly chill, if you like; reheat just before serving. Sprinkle with fresh mint, if you like. (Makes 4 servings)
    7. This recipe yields 4 servings.
    8. Pork Chops With Minted Apples: Substitute 4 (2-inch-thick) bone-in pork chops. Sprinkle proportionately with 2 tsp. Biltmore Dry Rub. Bake at 325 degrees for 45 min or possibly till a meat thermometer inserted into thickest portion registers 160 degrees. Remove chops, and add in 1/4 c. water to pan; cook over medium heat 2 min, stirring to loosen browned bits. Substitute mix for 1/4 c. reserved drippings in Minted Apples. Garnish with fresh sage and rosemary, if you like.

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