Lobster Gram's Lamb Chops with Brown Sugar Glaze

Good Wednesday Morning Foodies! It has been an insane week for me, and I'm just now getting around to posting my video recipe from this weekend. I made Lamb Chops with a brown sugar glaze, and they were just out of this world. The recipe was simple, the outcome was fantastic, and I'm sure to use this recipe again.
Last night I brought home Live Maine Lobsters for this week's recipe (to be posted next week) and I had the chance to tape my Cat's reactions to the Live Lobsters. I'll post that super cute video with the images from this recipe.




Ingredients
2 Tbs brown sugar
1 tsp ground ginger
1 tsp ground tarragon
½ tsp ground cinnamon
½ tsp black pepper
¼ tsp salt
2 lamb chops

Directions
In a medium bowl mix all dry ingredients.
Pat dry rub into the lamb chops and let them sit for one hour.
Coat a cast iron skillet with clarified butter (or olive oil) and cook the chops on high for 5 minutes on each side.

Lamb with Asian Pear & Kiwi Salsa

Tonight I'm making lamb with Asian Pear & Kiwi Salsa. I absolutely love the way the fresh fruit mixes with the lamb. It's the perfect spring-time dinner! Enjoy your weekend Foodies! I know I'm going to enjoy setting my kitchen up again!

Ingredients

• 2 small Asian pears, cored, diced
  
• 3 large kiwis, peeled, diced
  
• 6 tablespoons dried cranberries
  
• 1/4 cup chopped green onions
  
• 2 tablespoons fresh lemon juice
  
• 3 tablespoons honey
  
• 3 tablespoons chopped fresh mint
  
• 8 1-inch-thick lamb rib chops

Recipe Directions
Preheat broiler. Brush chops lightly on both sides with remaining 1 tablespoon honey; sprinkle with salt, pepper and remaining 1 tablespoon chopped fresh mint. Broil chops until cooked to desired doneness, about 5 minutes per side for medium-rare. Combine pears, kiwis, cranberries, onions and lemon juice in medium bowl; mix in 2 tablespoons honey and 2 tablespoons chopped mint. Season salsa to taste with salt and pepper. Let stand 30 minutes, tossing occasionally. Transfer 2 lamb chops to each plate. Spoon salsa alongside and serve. .
Source: Lamb Chops with Asian Pear and Kiwi Salsa

Tuscan Lamb Chop Skillet

Lamb always makes a beautiful presentation! Try this down home Italian recipe! It's pretty easy to prepare and always impressive on the dinner table!

Ingredients

• 8 lamb rib chops, cut 1 inch thick
  
• 2 teaspoons olive oil
  
• 3 cloves garlic, minced
  
• 1 19-ounce can cannelloni beans (white kidney beans), rinsed and drained
  
• 1 cup canned Italian-style stewed tomatoes, undrained
  
• 1 tablespoon balsamic vinegar
  
• 2 teaspoons snipped fresh rosemary
  
• Fresh rosemary sprigs (optional)

Directions
Trim fat from chops. In a large skillet cook chops in hot oil over medium heat for 9 to 11 minutes for medium (160 degrees F), turning once. Transfer chops to a plate; keep warm. Stir garlic into drippings in skillet. Cook and stir for 1 minute. Stir in beans, undrained tomatoes, vinegar, and snipped rosemary. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes. Spoon bean mixture onto four dinner plates; arrange two chops on each plate. If desired, garnish with rosemary sprigs
Source:Tuscan