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Sextant Wines
September 1, 2014 | Recipes & Pairings | Sextant Wines

Lamb Chops with Cranberry Citrus Chutney

Pairs with 2012 Tannat


Cranberry Citrus Chutney
  • 12 ounces fresh cranberries
  • 1 1/2 cups Extra Fine Granulated Sugar
  • 1/2 cup red wine
  • 1 orange, zested and quartered
  • 1 vanilla bean, split and seeds scraped
  • Salt/pepper 


Into a heavy bottom sauce pan add: cranberries, sugar, wine, orange zest, vanilla bean and seeds. Season with salt and pepper. Add 2 orange quarters. Cook over medium-low heat until cranberries begin to soften and lose their shape and sugar has dissolved. Approximately 5 minutes. Remove from heat and allow to cool before serving. Garnish with additional orange zest if desired.

Lamb Chops
  • 4 6-ounce double lamb chop (use a chop from loin end of rack)
  • Kosher salt, for seasoning
  • 2 tablespoons maple chili glaze
  • 2 teaspoons maple chili glaze (reserve glaze after broiling)
  • 2 cups mizuna lettuce


Season the lamb chops with kosher salt and chili glaze prior to placing under the broiler. Broil the lamb chops to the desired temperature. Toss mizuna with 2 teaspoons of Cranberry Citrus Chutney and place on plates. Plate the two lamb chops over the mizuna; serve the first lamb chop with 1 tablespoon of the cranberry citrus chutney as garnish. 

Chef Tip: Cut lamb chops from the loin end of the rack - lamb chops will cook quickly (3-4 minutes per side for medium rare)


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