Food Network: Moroccan Lamb Chops

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Moroccan Lamb Chops
Copyright 2002, Wendell Price, All rights reserved

Ingredients
1 pair of "frenched" lamb chops
1/3 cup apple cider
1 teaspoon brown sugar
Salt and freshly ground black pepper
2 cloves garlic, minced
1 pinch cinnamon
1 bosc pear, cored and cut into 6 wedges
Fried Plantains, recipe follows

Instructions
Combine the apple cider, brown sugar, salt, freshly

ground black pepper, garlic, and a pinch of cinnamon. For best results put in
large resealable plastic bag. Add the lamb. Turn to coat the lamb. Squeeze out the
air and seal the bag. Refrigerate for 30 minutes.

Preheat the oven to 350 degrees F.

Remove the lamb from the refrigerator and place in a roasting pan. Roast for 10 to
15 minutes (depending on temperature of meat preferred). Remove from oven and
preheat the broiler.
Place 3 pear wedges on top of each piece of lamb. Place lamb under broiler for 2
to 3 minutes to allow the pears to caramelize with the brown sugar. Serve with
Fried Plantains.

Fried Plantains:
Vegetable oil
2 green plantains, peeled, and sliced thinly lengthwise with a mandoline
Salt

Fill a deep pot halfway with oil. Heat the oil to 350
degrees F. Place plantains in hot oil and fry until golden and crisp. Remove to
drain on a paper towel lined plate. Season immediately with salt.