Tonight try something different--Lamb Chops served with a yummy fruit chutney. These chops would be tasty with a simple salad or some rice for a tasty, light dinner. At our Farmers Market they have a fantastic vendor ran by the nicest couple Greg and Nancy Rasmussen-- they own Sunny Lane Farm-- they can be located on Facebook if you search for "sunny lane farm". They run a farm like it used to be-- 100% grass raised beef and lambs with pasture raised poultry as well-- happy roaming animals in a clean and well taken care of farm. We have tried the Lamb and it is fresh and flavorful-- very tasty. Enjoy.
Lamb Chops with Blackberry-Peach Chutney
Makes 4 servings 161 calories, 8 grm fat
1 peach, peeled, halved, pitted, and coarsely chopped (about 1 1/3 cups)
1/4 cup sliced green onions
1/8 tsp ground cloves
2 tsp veg oil
1 cup fresh blackberries
1 tbsp red wine vinegar
1/2 ground allspice
1/4 tsp salt
1/4 tsp coarsely ground black pepper
8 lamb loin chops or rib chops, cut 1 inch thick
1. For chutney, in a large skillet cook peach, green onions, and cloves in hot oil over medium heat about 3 minutes or just until peach is tender, stirring occasionally. Add blackberries; reduce heat to medium-low. Cook and stir for 3 minutes; remove from heat. Stir in vinegar. Set aside to cool.
2. In a small bowl stir together allspice, salt and pepper. Sprinkle evenly over all sides of the chops; rub in with your fingers.
3. For a charcoal or gas grill, grill chops on the rack of a covered grill directly over medium heat until desired doneness, turning once halfway through grilling time. Allow 12-14 minutes for medium rare (145 degrees)
or 15-17 minutes for medium (160 degrees)
4. Serve lamb with chutney. Good sides for this dish would be white or brown rice, simple salad, or spinach salad.
For dessert------- Peach and Plum Crostada (fancy word for a free form tart) serves 8
2 ripe but firm peaches (about 10 oz)- peeled, pitted, thinly sliced
3 small or 1 medium ripe but firm plum (about 3 oz), pitted, thinly sliced
1/4 cup plus 1 Tbsp sugar (could use splenda)
zest of 1/2 lemon, finely grated
2 Tbsp all purpose flour
Pinch of salt
4 Tbsp cold unsalted butter, cut into small pieces
1/4 cup finely chopped pecans
1 sheet frozen puff pastry, thawed (1/2 of 17.3 oz package)
1 large egg
1. In a bowl, toss fruit with 1 Tbsp sugar. Let stand for 20 minutes. Preheat oven to 450 degrees; set rack in lower-middle position. Line a rimmed baking sheet with parchment.
2. Make topping; in a bowl, rub together 1/4 cup sugar and lemon zest. Stir in flour and salt. Rub in butter using fingertips until mixture is crumbly. Toss in pecans.
3. On a well-floured surface, roll out puff pastry to a rough 14 inch round. Carefully transfer to baking sheet. Strain fruit mixture (discard juice) and spoon evenly onto pastry, leaving a 2-inch border. Sprinkle topping over filling and fold over edges of pastry. Whisk egg with 1/4 tsp cold water and lightly brush edges of pastry with egg wash. Refridgeerate for 20 minutes.
4. Bake until pastry has begun to brown, about 20 minutes. Lower heat to 400 degrees; Bake until crust is deep golden brown, bottom is cooked through and filling is bubbling, about 20 minutes longer. Cover with foil if crust is browning too quickly.
5. Let crostada rest on baking sheet on a wire rack for 10 minutes, then transfer to rack to cool completely. Cut into wedges and serve at room temperature.
Per serving: 309 calories, 21 gms fat,
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