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Grilled Lamb Chops with Cranberry Sauce and Cranberry-Serrano Chutney

Bobby Flay
  • 60 minutes
  • Serves 8

INGREDIENTS

1/2 cup

light brown sugar

2 tbsp

honey

3 cups

cranberries, divided

1 cup

water

1

medium red onion, finely diced

1 tbsp

fresh ginger, grated

1

serrano chile, finely diced

1 clove

garlic, finely chopped

Salt

Freshly ground black pepper

1/4 cup

freshly chopped cilantro leaves

2 cups

cranberry juice

1/2 cup

red wine vinegar

1/4 cup

red wine

1/2 cup

granulated sugar

4 cups

enriched home-made chicken stock

1 tsp

whole black peppercorns

Salt

8

(4 to 5-ounce) porterhouse lamb chops

Olive oil

Salt

Freshly ground black pepper

Cilantro leaves, garnish

Finely chopped chives, garnish

For the Cranberry Chutney: