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
Cranberry Sauce:
- 2 cups cranberry juice
- 1/2 cup red wine vinegar
- 1/4 cup red wine
- 1/2 cup granulated sugar
- 4 cups enriched home-made chicken stock
- 1 teaspoon whole black peppercorns
- Salt
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
For the Cranberry Chutney:
Directions
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 Cranberry Sauce:
Bring cranberry juice, vinegar and wine to a boil in a large saucepan, stir in the sugar and cook until the mixture is reduced by half. Add the chicken stock and peppercorns and cook until reduced to about 1 1/2 cups (or sauce consistency). Strain the sauce and season with salt. Keep warm.
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.
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By Gretchen in Indy
Indianapolis, IN
on November 02, 2009
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The entire dish was delicious, but the real star is the cranberry-serrano chutney. It's complex, sophisticated, and delicious. Tons of texture, and the cranberries added at the end explode in your mouth. I agree with other reviewers that there is more sauce and chutney than required for 8 lamb chops, and that the sauce takes a while to reduce. That chutney would can well, (think Christmas gifts and would be a great "bring along" to a turkey dinner. Excellent.
By jaceyright_9601945
new york, NY
on March 12, 2009
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I made this last night for my boyfriend. He was skeptical of the cranberries at first but once he tasted it he LOVED it. The flavors go so well together
By janicelynnk_116...
Lexington, KY
on February 16, 2009
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This was wonderful! My husband made it for me for our Valentine's dinner over the weekend and it was much better than going out to a crowded restaurant. He served it with oven-roasted red potatoes and grilled asparagus. The sauce took a while to reduce, so I suggest making that ahead of time when you make the chutney. The recipe does make more chutney than needed for the chops, but we used it on turkey & swiss sandwiches. Also - fresh cranberries were out of season, so we substituted dried cranberries and reconstituted them in cranberry juice.
Read all 6 reviews