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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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      - 3 x 5
      - 4 x 6
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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.