Apple Butter Lamb Chops
When you want to impress or just have a really tasty dinner, this is it.
Apple Butter Lamb Chops
Yield: 4
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
Nothing screams "fall"quite like apple butter, I you are familiar with it, apple butter is a highly concentrate form of applesauce. Here, the sweet apples mix perfectly with the strong fallout of lam: a match made in heaven. If you only have access to lamb chops and not a rack of lamb, no worries - just use the chops (I would get at least 8!)
Ingredients
Instructions
- Preheat oven to 350°F.
- Ona small baking sheet, rub the racks of lamb with the mustard, rosemary, ½ teaspoon salt, and ½ teaspoon pepper.
- In a medium skillet set over high heat, warm 1/2tablespoon of the olive oil. Sear the lam on each side 3 minutes until browned. Remove the lam from the heat and place it back on the baking sheet, bone-side down.
- Iin a small bowl, mix the remaining ½ tablespoon olive oil iwtht he apple cider vinegar, apple butter, and a pinch each of salt and pepper. Spread half of this ,mixture all over the race of lam. Roast for 20-25 minutes, until the meat is cooked medium-rare (145°F on an instant-read thermometer), or cook it to your liking. Let the meat rest for 15 minutes before slicing the racks into chops.
- To serve, frizzle the remaining apple butter sauce over the chops, and garnish with the chives.
Notes
ANTHOLOGY NOTES
*I often cannot find apple butter in the stores near me so I do make it from scratch (easier than you think!). See below or saved in the Staples section.
No actual butter or sugar in sight.
Compliments the Apple Butter Lamb Chops amazingly well.
1-Pot Apple Butter (Date-Sweetened!)
Yield: 1 ½ cups
Prep time: 10 MinCook time: 2 H & 30 MTotal time: 2 H & 40 M
Incredibly delicious apple butter made in 1 pot with 5 wholesome ingredients! Apples turn to sauce then caramelize and thicken into a spread that’s perfect for toast, oats, baked goods, and more!
Ingredients
Instructions
- o a large pot or Dutch oven, add chopped apples (peeling optional), pitted dates, cinnamon, ginger, water, and lemon juice or apple cider vinegar. Stir.
- Cover and cook over medium heat for about 20-30 minutes, or until the apples and dates become so tender that they’re easy to mash. Once the mixture reaches this point, turn off the heat so you can mash or blend.
- If you peeled your apples, you should be able to use the back of a wooden spoon or a potato masher to mash into a loose sauce. If your apples were unpeeled, you’ll need to use an immersion blender, food processor, or high-speed blenderto pulverize the skins and turn the mixture into applesauce.
- Once you have applesauce, it’s time to turn it into apple butter by cooking in the same pot over medium-low heat for ~1 hour 30 minutes to 2 hours, stirring every 8-10 minutes, until it thickens and caramelizes. NOTE: At the beginning of simmering, you’ll need to cover your pot partially with a tilted lid to avoid splattering while still allowing moisture to escape. As the liquid evaporates, you can uncover to allow steam to fully escape, which helps the mixture caramelize and thicken.
- You’ll know your apple butter is done when it’s rich and golden brown in color, is sweet to the taste, and is reduced by ~1/3 to 1/2 of its original volume. It will also start sticking to the bottom of the pan near the end, which is a good sign. The longer it cooks, the more intensely caramelized and concentrated it will become (a.k.a., thicker and more flavorful).
Notes
Enjoy fresh, or store cooled leftovers in the refrigerator up to 1-2 months, or in the freezer up to 6 months. Can be enjoyed cold or reheated in the microwave or on the stovetop over low heat until hot (add more water as needed if dry). Apple butter is delicious on toast, pumpkin bread, oatmeal, pancakes, and waffles and in baked goods, smoothies, and more.