So, I can’t tell if the title of this recipe, the pictures for this recipe, even the thought of this recipe sounds good BUT BELIEVE ME! This recipe is fantastic! The harvest is in full swing and we’ve been eating good and reaping the benefits! I created this recipe last week, modified from my recipe for Pork Tenderloin with Tart Cherry Sauce and modeled after an appetizer I had in Charlevoix, Michigan at the Weathervane Restaurant earlier in July. We try to cook what’s in season and it was the first harvest of melons this week at the farmers market. We were told that they were delicious (and they weren’t kidding – I think the best I’ve ever had). We also were able to harvest 2 jalapenos from our own garden, and use up some amazing of the amazing tart cherries I have frozen in our deep freeze from the Charlevoix Farmers Market last year. Because we’re gluten free, dairy free, soy free, and nut free – so is this recipe. We also used primarily organic ingredients.
Lamb Chops with Tart Cherry Chutney and Cantaloupe Salsa
For the Cherry Chutney:
- 1 T avocado oil
- 1/2 red onion, chopped
- 1/2 cup beef broth (or what we used - 1/2 cup water and 1/2 tsp Better Than Bouillon Organic Beef Base)
- 1 1/2 cups fresh or frozen tart cherries or 1 cup No Sugar Added Dried Tart Montmorency Cherries, reconstituted with 1/2 cup water - add both to sauce pan, bring to boil and simmer until reconstituted
- 1/3 cup organic Maple Syrup
- Celtic Sea Salt
For the Salsa:
- 1 1/2 cups diced cantaloupe
- 1 cups diced fresh pineapple
- 1/2 red bell pepper, chopped
- 1/2 jalapeño, chopped
- Juice of half lemon
For the Salsa:
- I make this is the morning when making breakfast. Mix the peppers, melon, and pineapple. Toss with lemon juice.
For the Chops:
- Preheat your oven to 400 degrees.
- In a stainless steel skillet, saute red onion in avocado oil in a until translucent. Place in a medium saucepan and add cherries. Once the cherries are heated enough to be smashed, mash them with a potato masher (or other tool), add maple syrup, bring to a boil, then reduce to a simmer. Continue simmering while you prepare the chops.
- Season your chops with salt and pepper. Heat the same stainless steel skillet over medium high heat. Add your lamb chops and let brown (about 3 minutes), then flip and repeat. Remove chops from pan and place in a 11x17 glass baking dish. Deglaze pan with beef broth, scraping all the browned bits from the pan, then dump the broth into the cherry chutney.
- Place the lamb chops in the oven to finish cooking, about 10 to 15 minutes (depending on desired doneness - I do 15 for medium well). Continue simmering the cherry chutney while the lamb cooks.
- To serve, place lamb chops on a spoonful of chutney and top with salsa
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