From Brindy’s Kitchen….
Rain or shine, you can always find me preparing and grilling my favorite meats well into Fall and Winter! On the top of my list is Lamb. Shanks, chops or roasted whole, I can never get enough of the rich flavor Lamb provides…if you’re feeling adventurous, try this delicious recipe and pair it with our Harney Lane Petite Sirah for a memorable winter meal!
Grilled Rosemary Lamb Chop Loins with Cranberry and Peppered Apple Relish
1/3 cup olive oil
1/3 cup fresh rosemary leaves, finely chopped
12 Lamb loin chops
4 tablespoons sea salt
4 tablespoons fresh ground black pepper
Cranberry and peppered apple relish
¾ cup dried cranberries
¾ cup apple juice, heated
3 granny smith apples, medium chopped
¾ cup fresh or frozen cranberries
3 tablespoons olive oil
3 tablespoons olive oil
3 tablespoons balsamic vinegar
1 tablespoon coarse ground black pepper
1 tablespoon brown sugar
½ teaspoon salt
Method ~ Combine olive oil and rosemary. Dip chops in the mixture and make sure they are well coated. Cover and refrigerate for one hour.
For relish, combine all ingredients. Relish can also be made a day ahead to allow flavors to blend.
Grill chops to desired degree of cooked.
Roasted Brussels Sprout Salad with fresh Orange, Pomegranate, Ginger & Shallots
I’ve recently discovered what has become a favored side dish in my house…..roasting Brussels sprouts and adding winter fruits like orange and pomegranate can make anybody love this seasonal vegetable!
2 Tablespoons unsalted butter
¼ cup olive oil
1 lb Brussels sprouts, halved along the stem
1 teaspoon kosher salt
¼ cup sherry vinegar
1 cup chopped shallots (about 4-6 shallots)
1 ½ teaspoons whole grain mustard
¼ bunch fresh thyme leaves removed and chopped
1 ½ teaspoons honey
*additional ¼ cup extra virgin olive oil
1 cup canned garbanzo beans, rinsed and drained
1 orange, zested and flesh cut into small pieces
1 pomegranate, seeds removed and set aside
½ red onion sliced very thin
½ teaspoon freshly ground black pepper
3 oz. feta
Method ~ pre heat the oven to 350 degrees. Toss the Brussels sprouts in olive oil and roast in preheated oven in a cast iron pan. Cook until Brussels sprouts have browned, or for about 20 minutes. Transfer sprouts to a large bowl and season with salt and pepper. In another bowl, mix salt, vinegar, shallots, mustard, thyme, honey, and olive oil. Pour mixture into the same sauté pan used to roast Brussels sprouts and bring to a simmer. Add garbanzo beans and simmer for an additional 2 minutes then remove from heat. Add orange zest & cut orange pieces, pomegranate seeds and pepper to the sprouts. Pour the warm sherry mixture over the Brussels sprouts and transfer to a serving bowl and top with feta.