Lamb Chops With Raisins And Garlic

Prep time 10min Cook Time 10 min
This recipe is a full-on, no-holes barred blast of flavor and takes its queues from the genius of Moroccan cuisine at mixing fruit and meat. Lamb shoulder chops (also called blade, arm or chump chops) require a shorter amount of cooking time than other cuts, are fattier and have a fuller flavor. Toasted garlic chips mellow and lose their pungency when cooked. They are blended with golden raisins and fresh rosemary held together with a sweet balsamic vinegar reduction to give you a quick and easy gourmet dish.

What you need (For two)

4 shoulder chops (works with loin chops if you want a leaner meat)
2 Tbs olive oil
4 large cloves of garlic
A small shallot finely chopped
2-3 sprigs of fresh rosemary
A handful of golden raisins
2 Tbs unsalted butter
1/4 Cup Balsamic vinegar
1/2 Tsp Cinammon
Salt and pepper

What to do

Soak raisins in hot water
Remove side bone of shoulder chop if not already removed.
Pat dry and season the chops with salt, pepper and cinammon.
Slice garlic cloves into thick slices.
Coat the base of a cast iron pan with olive oil and preheat over medium heat for till oil start to ripple-about 3 minutes. Sear the chops for about 3 minutes each side.
Set aside and cover with foil.

The Sauce
Turn your kitchen fan on high to absorb any vinegar fumes.
Add 2 Tbs olive oil to the pan and on a low heat, sauté the shallots, garlic and sprigs of rosemary until garlic for about a minute.
Remove form heat and add 1/4 cup of balsamic vinegar and the soaked raisins.
Reduce vinegar for a minute and then blend in two tablespoonful of cold butter one at a time.

Plate lamb chops and pour sauce, and garlic chips with the rosemary sprigs.
Garnish with pomegranate seeds (optional).