RH Staff

From: Chef Brooke Vosika, Four Seasons, NYC. Yield: 12 servings.

¹⁄3 cup olive oil
¹⁄3 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 cranberries
³⁄4 cup apple juice, heated
3 Granny Smith apples, medium chop
³⁄4 cup fresh or frozen cranberries
3 Tbsp. olive oil
3 Tbsp. balsamic vinegar
1 Tsp. coarsely ground black pepper
1 Tbsp. brown sugar, packed
1/2 tsp. salt

Combine olive oil and rosemary. Dip chops in mixture. Season with salt and pepper. Cover and refrigerate for 1 hour.

For relish: Combine all ingredients. Relish can be made a day ahead to allow flavors to blend.

Grill chops to desired degree of doneness. Use meat thermometer to test lamb, 145°F for medium-rare, 160°F for medium or 170°F for well done. Serve with Cranberry and Peppered Apple Relish.