Lamb Chops + blackberry, apple, shallot chutney

SERVES 2

INGREDIENTS:

6 lamb chops

Olive oil, salt, pepper

2 tbsp finely chopped rosemary + a couple of sprigs

1 large shallot - chopped

1 tbsp of fresh garlic - minced (1-2 cloves)

1 apple - chopped (we used honey crisp)

1 small container of blackberries

Balsamic vinegar

Flaky sea salt for finishing (we like this one)

EQUIPMENT NEEDED:

1 cast iron pan (10+ inches) - we use this one

a meat thermometer - like this

DIRECTIONS:

1. Get lamb chops to room temperature.

2. Brush lamb chops with olive oil, sprinkle with salt, pepper, and finely chopped rosemary on both sides. Set aside.

3. Heat cast iron skillet over medium high heat. Add 1-2 tbsp of olive oil to skillet once it’s hot.

4. Brown lamb chops in batches for 1-2 min on each side. Don’t try to fit them all in the pan if they don’t fit. Set aside on plate to rest.

5. Turn oven on to broil setting & put rack in the middle of the oven.

6. Turn burner heat down to medium low. Sauté shallots until they are translucent.

7. Add garlic to shallots and sauté for about another minute.

8. Add apple to pan and continue to cook and stir for another couple of minutes.

9. Add blackberries to mixture. Toss in a few additional sprigs of rosemary. Stir to combine all ingredients.

10. Add balsamic to taste (we used approx 1.5 tbsp). Add salt & pepper to taste. Cook for another 1-2 minutes until mixture is soft, but not cooked all the way.

11. Place chops onto the top of the chutney mixture. Add to oven under broiler. Cook to doneness preference. See this chart for temperatures guides.

12. YOU’RE DONE! Plate it up.

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