Lamb chops with raspberry sauce
This festive spring dish will please everyone's tastebuds, whether you are following an IBD diet or not.
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Ingredients
12 lamb chops or 1 a 2 lamsrack
2 cups raspberries (frozen)
1 TBSP (15 ml) olive oil
2 garlic cloves
4 tsp (20 ml) rosemary
1 tsp (5 ml) mustard
1 TBSP apple cider vinegar
1TBSP honey
Fresh rosemary, pink peppercorns or parsely for garnish
12 lamb chops or 1 a 2 lamsrack
250 gram raspberries (frozen)
1 TBSP (15 ml) olive oil
2 garlic cloves
4 tsp (20 ml) rosemary
1 tsp (5 ml) mustard
1 TBSP (15 ml) apple cider vinegar
1TBSP (15 ml) honey
Fresh rosemary, pink peppercorns or parsely for garnish
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Instructions
Heat the olive oil in a saucepan and fry the garlic in it.
Add the raspberries, 2 tsp rosemary, mustard, vinegar, and honey, and let it cook until the raspberries are completely soft. Strain the sauce and add salt and pepper to taste.
Heat the broiler function of your oven to 500°F (260°C)
Rub the lamb chops with some pepper, 2 tsp rosemary, and oil. Place on the rack (possibly on aluminum foil) on the second ledge under the grill. Grill until rosé in about 8 to 10 minutes. Turn halfway. Keep a close eye on your them, so they don't burn or overcook.
Spoon some sauce onto the plates. Sprinkle the lamb chops with some salt, if necessary, and place them next to the sauce. Garnish with pink peppercorns and a sprig of parsley or fresh rosemary, if desired. Add the rest of the sauce in a bowl.
Delicious with stir-fried sugar snap peas.
Nutritional Info
Storage
Notes
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