Lamb Chops with Cranberry Citrus Chutney

Pairs with 2012 Tannat

Ingredients

Cranberry Citrus Chutney

• 12 ounces fresh cranberries
• 1 1/2 cups Extra Fine Granulated Sugar
• 1/2 cup red wine
• 1 orange, zested and quartered
• 1 vanilla bean, split and seeds scraped
• Salt/pepper 

Directions

Into a heavy bottom sauce pan add: cranberries, sugar, wine, orange zest, vanilla bean and seeds. Season with salt and pepper. Add 2 orange quarters. Cook over medium-low heat until cranberries begin to soften and lose their shape and sugar has dissolved. Approximately 5 minutes. Remove from heat and allow to cool before serving. Garnish with additional orange zest if desired.

Lamb Chops

• 4 6-ounce double lamb chop (use a chop from loin end of rack)
• Kosher salt, for seasoning
• 2 tablespoons maple chili glaze
• 2 teaspoons maple chili glaze (reserve glaze after broiling)
• 2 cups mizuna lettuce

Directions

Season the lamb chops with kosher salt and chili glaze prior to placing under the broiler. Broil the lamb chops to the desired temperature. Toss mizuna with 2 teaspoons of Cranberry Citrus Chutney and place on plates. Plate the two lamb chops over the mizuna; serve the first lamb chop with 1 tablespoon of the cranberry citrus chutney as garnish. 

Chef Tip: Cut lamb chops from the loin end of the rack - lamb chops will cook quickly (3-4 minutes per side for medium rare)