Cranberry Maple Glazed Grass-Fed Lamb Chops
These festive Cranberry Maple Glazed Grass-Fed Lamb Chops can brighten up your holiday table with an irresistible pop of red and deliciously pure New Zealand grass-fed lamb. New Zealand is home to some of the world’s most naturally raised beef and lamb, where the animals are allowed to roam and graze freely over lush green hills and pastures, resulting in a beautifully tender meat that tastes just as nature intended.
Ingredients
- Glaze:
- 1 cup fresh or thawed cranberries
- 1/3 cup maple syrup
- 1/4 cup fresh orange juice
- 2 teaspoons orange zest
- 2 garlic cloves minced
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- cracked black pepper
- Lamb Chops:
- 8-10 New Zealand grass-fed lamb rib chops
- 1 teaspoon brown sugar
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon garlic powder
- olive oil
Instructions
- To make glaze: In small bowl, whisk cranberries, maple syrup, orange juice, orange zest, garlic, Dijon mustard, salt and pepper. Set aside.
- To make lamb chops: Pat lamb chops dry with paper towel.
- In small bowl, whisk brown sugar, chili powder, smoked paprika, salt and garlic powder.
- Sprinkle dry rub on lamb chops and press mixture into meat.
- In large skillet, heat thin layer olive oil over medium heat until drop of water sizzles in pan. Sear rib chops 2 minutes on each side, or until internal temperature reaches 140 F. Remove chops from pan and set aside.
- Add glaze to pan and cook 3-5 minutes, whisking constantly until reduced by half.
- Drizzle glaze over chops before serving.