Cooking From My Books: Brady’s Grilled Lamb Chops with Cranberry Chutney

A smoking hot guy who can cook? How does it get any better than that? That’s what was on my mind when I conceived of Brady McManus. If only he existed in real life…
Anyway, while the man might not leap from the page any time soon, his food is accessible to all of us!
This week, it’s delicious lamb chops served¬†with a sweet and spicy cranberry chutney. Enjoy!

lamblamb

Ingredients
Cranberry Chutney:
1/2 cup light brown sugar
2 tablespoons honey
3 cups cranberries, divided
1 cup water
1 medium red onion, finely diced
1 tablespoon fresh ginger, grated
1 serrano chile, finely diced
1 clove garlic, finely chopped
Salt
Freshly ground black pepper
1/4 cup freshly chopped cilantro leaves

Grilled Lamb Chops:
8 (4 to 5-ounce) porterhouse lamb chops
Olive oil
Salt
Freshly ground black pepper
Cilantro leaves, garnish
Finely chopped chives, garnish

Directions
For the Cranberry Chutney:
Combine the sugar, honey, 2 cups of cranberries and 1 cup of water in a medium saucepan and cook over medium-high heat until the cranberries pop and become soft and the mixture thickens slightly. Stir in the onion, ginger, chile, garlic, season with salt and pepper and cook until thick about 8 minutes. Remove from the heat and stir in the remaining cranberries and cilantro. Serve warm or at room temperature.

For the Grilled Lamb Chops:
Heat the grill to high or a grill pan over high heat. Brush chops on both sides with oil and season with salt and pepper. Grill until golden brown on both sides and cooked to medium doneness, about 6 minutes total. Remove lamb from the grill, loosely tent and let rest 5 minutes before serving. Serve on a plater with cranberry chutney and cranberry sauce. Garnish with fresh cilantro.

  • May 11, 2016

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