Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Lamb Chops With Rhubarb Sauce
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- #78541
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
4 lamb rib or loin chops (about 2 1/2 ounces each)
2 cloves garlic, minced
2 tablespoons finely chopped fresh rosemary
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons extra virgin olive oil
1/2 cup small red onion, thinly sliced
1/2 pound rhubarb, thinly sliced
2 tablespoons balsamic vinegar
1/4 cup sugar
1/4 teaspoon freshly grated nutmeg
directions
Preheat the broiler. Place the chops on a broiler pan and rub with the garlic, rosemary, salt and pepper. Set aside.
Heat the oil in a medium saucepan over medium heat. Add the onion and cook until soft, about 6 minutes. Add the rhubarb and cook until soft (This will take from 5 to 10 minutes). Add the vinegar and cook for 4 minutes.
Stir in the sugar and nutmeg, reduce the heat to low, and simmer until well blended, about 5 minutes.
While this is cooking, broil the chops for 6 minutes, turning once, until browned and a meat thermometer inserted in the center reg isters 145 degrees F for medium rare.
Serve the chops with the sauce.
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nutrition data
Nutritional data has not been calculated yet.
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Beer makes batters better, meat more tender, and sauces more flavorful.
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