Lamb Chops with Hot Cranberry Jam

Lamb chops served with a spicy jam made from cranberries, chili peppers, garlic, ginger and rosemary. If you like spicy and interesting food, this recipe is for you.

Ingredients

• 8 lamb chops
• 6 tbsp brown sugar
• about ½ lb / 250 g fresh cranberries
• 2 oz / 60 g fresh ginger, chopped
• 1-2 hot chili peppers (with seeds), chopped
• 1 clove garlic, chopped
• ½ tsp rosemary
• 1 cup / 240 ml port wine
• ¼ tsp salt (or to taste)
• freshly ground black pepper
• 1 tbsp vegetable oil

Preparation

1. Set a heavy pan over medium-high heat. Add brown sugar and cook until caramelized and browned.
2. Add ginger, chili peppers, garlic, rosemary and salt. Reduce heat. Cook until ginger has softened.
3. Add cranberries and port wine. Cover and simmer for about 20 minutes until the jam is thick and smooth.
4. Set aside and keep warm.
5. Season lamb chops with freshly ground black pepper.
6. Set a frying pan over medium-high heat. Add vegetable oil. Fry lamb chops on both sides until done, about 3 minutes per side for medium-rare. Remove lamb chops from pan and let rest for a few minutes.
7. Serve lamb chops topped with the jam.

Serving suggestions: Serve with pan-fried potatoes and a vegetable like Brussels sprouts or steamed asparagus and a few leaves of watercress.

Yields 4 servings

Preparation time about 45 minutes