Honey Glazed Lamb Chops
This is quite a nice way to enjoy your rack of lamb, Frenched and cut into individual lollies. You can also use plain old lamb chops or shanks.
|8||lamb lollies, chops, or a couple of lamb shanks|
|1-1/2||tsp||coarse ground black pepper|
|4||apples, cored and cut into bite-sized pieces|
What you want is about 2 chops and 1 apple (or equivalent) per person. This is about right with a little salad and perhaps a little cold soup like gazpacho or whatever suits you.
Brush your lamb with olive oil and then sprinkle with thyme, salt, pepper. You can add a little garlic if you want, but that is quite up to you. You can pan fry the lamb in a little olive oil if you like. The better method is to cook them over a grill. Either way under cook them a little bit, about 3 minutes per side, to get a little charring on the outside while still being quite red inside.
Use a pan big enough to hold your lamb to heat up the honey and vinegar. Stir the mix while bringing it to a boil. Add in the apple pieces and simmer about 10 minutes or so until the apples are soft – not mushy – just not longer crunchy.
Set the fruit aside and finish cooking the lamb in the bubbling liquid until it is the desired doneness. It should be nicely glazed. Serve things up with a little extra glaze poured over the fruit and the meat. Sticky but very, very good.
Some variations on the fruit are quite nice: figs, pears, cherries come to mind. Cut the whatever into the proper bite-sized pieces. Cooking time will probably vary by the fruit used.