This recipe got a mixed review in my house. Jim does not like sweet food, so he was not a fan. Me and Jacob thought it was mighty fine. So, you be the judge based on your tastes.
Its super quick and simple to pull together!
- 1/4 cup raisins
- 2 tablespoons sweet sherry
- 1/4 cup honey
- 1/2 teaspoon grated lemon zest
- 16 lamb frenched rib chops
- 1 1/2 tablespoons olive oil
- 1 1/2 tablespoons pine nuts, toasted
- 1 tablespoon ground cumin
- 2 teaspoons ground cinnamon
- 1/2 teaspoons smoked sweet paprika
- 1/2 teaspoon ground fennel seeds
- 1 1/2 teaspoon salt
Place raisins and sherry in a bowl and allow to soak for 30 minutes. After 30 minutes place raisins, honey, lemon zest, and 1/4 cup water in small saucepan and bring to a boil for 2 minutes and then lower heat to simmer and cook for 5 more minutes. Remove from heat, cover to keep warm.
Toast pine nuts.
Place cumin, cinnamon, paprika, fennel seeds and salt on a small plate and blend. Place chops in spice mix one at a time to, flip and coat other side. Reserve on plate to the side.
Heat oil in a large frying pan over medium-high heat. Place chops in pan, 3-4 at a time depending upon size. Do not over crowd pan or they will not cook properly. Cook on each side about 3 minutes for medium, depending on the thickness of your chops and how well you want them cooked.
Place chops on plate and drizzle with raisins sauce and pine nuts.
Serve with salad.
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