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Porcini-Anise Crusted Lamb Chops with Hot Pepper Jam
Recipes
Porcini-Anise Crusted Lamb Chops with Hot Pepper Jam
8 servings
1 hour, 30 minutes total (Active 40 minutes)

Ingredients

For jam
  • 1 lb red bell peppers
  • 3 red chile peppers
  • ½ cup cider vinegar
  • ¾ cup sweet chili sauce
  • 1 cup sugar

For lamb
  • 4–6 stems fresh chives
  • ¼ cup dried porcini mushrooms
  • 2 teaspoons anise seeds
  • ¾ teaspoon dried rosemary
  • 1 teaspoon whole black peppercorns
  • 2 frenched lamb racks (1 ½–1 ¾ lb each)
  • 1 ½ teaspoons kosher salt
  • 2 teaspoons garlic powder
  • 4 tablespoons olive oil, divided

Steps

    1. Prepare jam. Remove seeds and membranes from bell and chile peppers; coarsely chop both. Add both peppers to bowl of food processor and pulse until very finely chopped. Transfer to medium saucepot; stir in vinegar, chili sauce, and sugar until blended. Bring to simmer over medium; cook 20–22 minutes, stirring occasionally until liquid has been reduced by ¾. Remove from heat and chill (jam will thicken as it cools).
    2. Prepare lamb. Thinly slice chives (2 tablespoons); set aside. Add to spice grinder: dried mushrooms, anise, rosemary, and peppercorns. Grind into fine powder, then transfer to small bowl. Stir in salt and garlic powder until blended; set aside. Remove outer fat caps from lamb, then slice in between each bone to create individual chops. Rub seasoning mix into lamb (wash hands).
    3. Preheat large cast iron skillet on medium-high for 5 minutes. Drizzle lamb with 2 tablespoons oil, then add remaining 2 tablespoons oil to skillet. Arrange lamb in skillet (in batches if needed) and cook 2–3 minutes on each side until 145°F. Arrange on serving platter and place ¾ teaspoon jam in center of each chop. Sprinkle with chives; serve.
    Chef’s tip: leftover jam can be stored, covered, in the refrigerator for 1 week.

Amount per ⅛ recipe serving: Calories 440, Total Fat 19g, Sat Fat 6g, Trans Fat 0g, Chol 105mg, Sodium 460mg, Total Carb 33g, Fiber 2g, Total Sugar 28g, (Incl. 25g Added Sugars), Protein 37g, Vitamin D 0%, Calc 2%, Iron 20%, Potassium 15%