"The belly rules the mind."--Spanish Proverb

Black Cherry and Black Pepper Lamb Chops ala Raffael Recipe

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This recipe for Black Cherry and Black Pepper Lamb Chops ala Raffael, by , is from Our Family! An Expanded Multi Cultural Cooking Experience, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ralph Carnesecchi
Added: Sunday, August 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 Loin lamb chops, each 1 1/2 inches thick.
1 Shallot, thinly sliced.
1/2 c. Black cherry "All Fruit Preserves" ( recommend Polaner Brand).
3 T. Balsamic vinegar.
1/2 tsp. Cracked black pepper.
3 oz. Extra Virgin Olive oil .
1 Sprig of mint
Salt to taste.

Directions:
Directions:
Place chops in oven under medium broiler and cook 8 -10 minutes for medium rare.


Make Sauce:
In a small pan, on stove top over medium heat, add 1 T. Extra Virgin olive oil and shallots to the pan.

Cook shallots for 2 minutes, then add the preserves and whisk them together with the balsamic vinegar and black pepper.

Heat to bubble, then remove from heat and add remaining butter and whisk into sauce.

Drizzle the black cherry pepper glaze over the chops and garnish with sprig of mint.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Goes great with recipe for Sweet Pea Risotto!

For Easter Dinner it doesn't get any better!

 

 

 

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