Lamb Chops and Fresh Persimmon Chutney |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Active time: 20 min Start to finish: 40 min When we think of fall fruits, persimmons are all too often forgotten but they're wonderful. Here, they make a salsa-like chutney that's perfect for lamb chops. Ingredients:
2 firm-ripe fuyu persimmon (12 oz total), peeled with a knife, cored, seeded if necessary, and cut into 1/4-inch dice |
1/4 cup finely chopped sweet onion |
1 teaspoon finely grated peeled fresh ginger |
1 small fresh jalapeño chile, seeded and minced |
2 tablespoons fresh lime juice |
1/4 teaspoon salt |
4 (1-inch-thick) loin lamb chops |
2 teaspoons olive oil |
Directions:
1. Stir together persimmons, onion, ginger, jalapeño, lime juice, and salt and let stand at room temperature while cooking lamb chops.
2. Pat chops dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook chops about 9 minutes on each side for medium-rare. Transfer chops with tongs to a cutting board or plate and let stand, loosely covered with foil, 3 minutes before serving.
3. Serve lamb chops with persimmon chutney.
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