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Third Place: Moroccan lamb chops with Curried Cherry Chutney
Submitted by Michaela Rosenthal (see winner bio below)
Ingredients:
1 cup dry red wine
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 shallot, minced
2 cloves garlic, minced
1 tablespoon chopped thyme
2 teaspoons whole grain mustard
3/4 teaspoon sea salt
3/4 teaspoon ground white pepper
8 large lamb rib chops
1 tablespoon unsalted butter
1 cup Curried Cherry Chutney
1/4 cup sliced Kalamata olives
1 teaspoon fresh lemon juice
1 teaspoon freshly grated lemon zest
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Directions:
Whisk together wine, oil, lemon juice, shallots, garlic, thyme, mustard, salt & pepper. Place chops (single layer) in a glass baking dish and cover with marinade. Allow to sit at room temperature for 20 minutes or more, turning chops occasionally.
Remove chops from mainade and pour marinade into a small saucepan. Place saucepan on medium-low heat and simmer for 8-10 minutes to reduce by a third. Remove from heat and stir in butter.
Heat a grill to medium high and grill chops for 5 minutes per side, basting occasionally with marinade.
Meanwhile, place all chutney ingredients into a bowl and stir to combine.
Serve chops with chutney.
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