Jelly isn’t just for toast or the filling of a magnificent doughnut. Jelly also makes the key component of this lip-smacking sauce, with a healthy dose of heat and vinegar just perfect for lamb. Speaking of perfect matches, chives and sour cream with potatoes are about as classic as it comes, and healthy broccolini makes for a fresh side dish. There’s nothing in this meal that isn’t perfectly balanced, as it graces your table for an Easter Sunday Dinner.
Lamb Loin Chops dressed with Hot Pepper Jelly and Garlicky Parmesan Chive Mashed Potatoes and Roasted Broccolini
Ingredients: Vegetable cooking spray 1/3 cup grated Parmesan cheese 1 ½ tablespoons unsalted butter 2 tablespoons rice wine vinegar 2 tablespoons sour cream 6 chive sprigs 2 teaspoon McCormick Gourmet™ Greek Seasoning ½ pound broccolini 4 tablespoons Miss Jenny’s Hot Pepper Jelly™ 1 pound Yukon Gold potatoes Four 6-8 ounce Lamb Loin Chops 1 1/2-inch thick 2 tablespoons olive oil, divided Salt, taste Ground Black Pepper, to taste
Directions: Preheat oven to 400° F. Prepare a baking sheet lined with parchment paper and coated with cooking spray
Prepare the Ingredients: Mince the chives. Cut potatoes into large evenly-sized chunks. Trim the end of the broccolini stems. Pat lamb chops dry with paper towels. and season both sides with seasoning blend.
To Make the Mashed Potatoes: Bring a medium pot of salted water to a boil. Add the potatoes. Cook until fork-tender, 14-18 minutes. Reserve ¼ cup of cooking water. Drain potatoes in a colander and return to pot. Add cheese, the chives, butter, sour cream, reserved potato cooking water, and season with salt to taste. Mash until smooth. Keep warm and set aside.
To sear the lamb chops, place a cast iron skillet over medium-high heat and add olive oil. Add lamb chops to hot pan and sear undisturbed until browned, 3-4 minutes. Transfer lamb to one half of prepared baking sheet, seared side up. Reserve pan; no need to wipe clean.
Finish the lamb chops and roast broccolini by placing the broccolini on empty half of baking sheet and drizzle with olive oil. Season with salt and a pinch of pepper. Massage oil into broccolini. Spread broccolini into a single layer on their side. Roast in hot oven until broccolini is tender and lamb reaches a minimum internal temperature of 145 degrees, 8-12 minutes. Rest roasted lamb, at least 3 minutes. While lamb rests, make sauce.
To Make Hot Pepper Jelly Sauce: Return the skillet used to sear chops to medium heat. Add vinegar to hot pan and cook until liquid is reduced by half, 30-60 seconds. Whisk in jalapeño jelly until smooth. Remove from the heat.
To serve, place the chops, broccolini and potatoes on the plate, spooning sauce over lamb chops.
Cook’s Notes: Lamb chops are best when cooked medium, when the internal temperature of meat reaches 145° F on the instant thermometer. Avoid lamb chops being well done, even though they are still delicious that way, too.
Keep in mind, lamb loin chops are very tender cut and they cook relatively quickly. It’s really enough just to cook them on the stove top on high heat for 3 minutes on one side, flip them and cook for another 3 minutes on the other side. Then let them rest off heat, covered, in the hot skillet for about 10-15 minutes. It’s not necessary to put them in the oven, but if you want them on a more done side, you can cook them longer on low heat on the stove top or put them in the oven at 350° F for 10 extra minutes, after searing for 3 minutes on each side.
If you prefer to make your own Greek Seasoning, be sure to use a robust blend of onion, garlic, oregano and mint. The blend will add an authentic Greek flavor to chicken, lamb, kabobs and salads. Use this blend in the same amount as McCormick Gourmet™ Greek Seasoning.
Makes about 2 1/2 cups Ingredients: 1/4 cup McCormick® Onions, Chopped 3 tablespoons McCormick Gourmet™ Organic Mint 2 tablespoons McCormick Gourmet™ Organic Basil 2 tablespoon McCormick Gourmet™ Organic Oregano 1 tablespoon McCormick® Garlic, Minced 3/4 teaspoon sea salt from McCormick® Sea Salt Grinder
Directions: Mix all ingredients until well blended. Store in tightly covered jar in cool, dry place.
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Ingredients For the sandwiches:
kosher salt, to taste
ground black pepper, to taste
6 ounces broccolini
1/4 pint grape tomatoes
1/4 cup sliced pepperoncini
2 tablespoons mayonnaise
4 slices sourdough bread
2 ounces shredded white Cheddar cheese
For the salad:
1 tablespoon sherry vinegar
1/2 tablespoon Dijon mustard
1/2 tablespoon honey
3 ounces spring mix lettuce
To prepare the ingredients: Rinse all produce. Trim and discard woody bottoms of broccolini, then cut crosswise into ¼-inch pieces. Halve tomatoes. Peel shallot, halve, and thinly slice.
Heat 1 tablespoon olive oil in a large nonstick pan over medium-high heat. When oil is shimmering, add pepperoncini, broccolini, shallot, salt, and pepper as desired. Cook, stirring occasionally, until broccolini is tender and lightly browned, 3-4 minutes. Transfer vegetables to a bowl and set aside. Wipe pan clean and reserve for cooking sandwiches.
To assemble the grilled cheese, spread mayonnaise over 1 side of bread slices, then flip. Sprinkle half of white Cheddar over plain sides of 2 bread slices, then top with sautéed vegetables and remaining white Cheddar. Finish with remaining bread slices, mayonnaise-side up, pressing lightly.
Place pan from vegetables over medium heat. Carefully hover your hand a few inches away from the pan—when you can easily feel heat, add sandwiches. Place a medium heavy pan or large plate on top and cook until bread is golden and cheese is melted, 3-4 minutes per side. Transfer to cutting board.
Meanwhile, as the sandwiches cook, in a large bowl, whisk together sherry vinegar, mustard, honey, salt, and pepper as desired. Whisking continuously, slowly add 2 tablespoons olive oil until fully combined. Pat spring mix dry with paper towel, then add to bowl with dressing, along with tomatoes, waiting to toss until ready to serve.
To serve, halve broccolini grilled cheese sandwiches on a diagonal and divide between serving plates. Serve with salad on the side.