From: Chef Brooke Vosika, Four Seasons, NYC. Yield: 12 servings. 1⁄3 cup olive oil1⁄3 cup fresh rosemary leaves, finely chopped 12 American Lamb loin chops, double-cut 4 Tbsp. sea salt 4 Tbsp. coarsely ground black pepper CRANBERRY AND PEPPERED APPLE RELISH: (YIELDS 1 1/2 QUARTS):3⁄4 cup dried cranberries3⁄4 cup apple juice, heated 3 Granny Smith apples, medium chop3⁄4 cup fresh or frozen cranberries 3 Tbsp. olive oil 3 Tbsp. balsamic vinegar 1 Tsp. coarsely ground black pepper 1 Tbsp. ...
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