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Lamb Chops with Baked Apples

How to Prepare Lambs Chops with Baked Apples

Difficulty Level:    

Serves 6

Ingredients:
Eight 6oz. Double-Cut Loin Lamb Chops
3 Firm, Tart Red Apples
3 Tbsp. Unsalted Butter
2 1⁄4 tsp. Seasoned Salt
Vegetable Oil Cooking Spray
1⁄4 cup Mint Jelly 

How to prepare the Lamb Chops:

  1. Preheat the oven to 450°F.
  2. Cut the apples in half from top to bottom. Remove the steams and spoon out the cores. Cut off a thin slice from the rounded side of each half so that the apple halves lay flat. Transfer the apples, core side up, to a baking sheet.
  3. Place 1 ½ teaspoon of butter in the center of each apple half. Bake, uncovered, for 15 to 25 minutes, depending on the firmness of the apples, until they begin to soften. Remove from the oven and set aside, covered with aluminum foil. (If you bake the apples ahead of time, reheat them in a 450°F oven for 3 to 4 minutes, or until heated through.)
  4. Remove the chops from the refrigerator 30 to 60 minutes before cooking. Lightly season both sides of the chops with seasoned salt.
  5. Prepare a charcoal or gas grill or preheat the broiler and position a rack 4 inches from the heating element. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be medium-hot for the charcoal grill. The burners should be on a high for the gas grill.
  6. If using a charcoal grill, grill the chops for 4 to 6 minutes. Turn, using tongs, and grill the other side for 5 to 6 minutes for medium-rare, or until the desired degree of doneness. If using a gas grill, grill the chops for 4 to 6 minutes. Turn, using tongs, and grill the other side for 5 to 6 minutes for medium-rare, or until the desired degree of doneness. If using the broiler, broil the lamb chops for 4 to 5 minutes per side for rare, 5 to 6 minutes per side for medium-rare, or until the desired degree of doneness.

How to assemble your dish: 

  1. Spoon two teaspoons of mint jelly into the center of each warm apple half and serve the apples alongside the lamb chops, two chops per serving.

Try this wine pairing  

This dish calls for fruity and medium body reds such as Pinot Noir, Red Burgundy, or Sangiovese. 

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