Biltmore Lamb Chops

with Minted Apples

Ingredients

Directions

Chops 1 garlic bulb 1 Tablespoon olive oil 8 2-inch thick lamb chops (trimmed of the fat) 1 Tablespoon Biltmore Dry Rub Minted Apples Biltmore Dry Rub ¼ cup salt ½ teaspoon onion Powder ½ teaspoon celery seeds (ground) ½ teaspoon garlic powder ½ teaspoon paprika ½ teaspoon pepper ¼ teaspoon dried rosemary ¼ teaspoon ground sage ¼ teaspoon dried dillweed Minted Apples 3 Tablespoons butter 2 shallots (thinly sliced) 1 garlic clove (minced) 2 Tablespoons sugar 3 Granny Smith apples (peeled and sliced) 1/3 cup apple cider vinegar ¼ cup reserved lamb dripping 2 Tablespoons mint jelly 2 Tablespoons fresh mint (chopped)

Chops Cut off pointed end of garlic bulb and place on a piece of aluminum foil. Drizzle with olive oil and fold foil to seal. Bake at 425° for 30 minutes. Cool and peel 12 cloves, reserving any remaining cloves for other uses. Sprinkle lamb evenly with the Biltmore Dry Rub, and place on a lightly greased rack in a broiler pan. Bake at 325° for about 45 minutes or until a meat thermometer inserted into the thickest part registers 145° (medium-rare). Reserve ¼ cup of the drippings for the Minted Apples, and serve with with Minted Apples and the roasted garlic. Yield: 4 servings Biltmore Dry Rub Combine all the ingredients. Store in an air-tight container up to 6 months. Use to season lamb, goat, or pork. The mix will yield about ¼ cup. This is a very mild rub. Minted Apples Melt butter in a large skillet over low heat. Add the shallots and garlic, and sauté until tender. Stir in the sugar. Add the apples and cook 3 minutes or until just lightly carmelized, stirring occasionally. Add the vinegar, drippings and jelly and cook, stirring occasionally, 5-8 minutes. Serve immediately or chill and reheat just before serving. Sprinkle with fresh mint. Yield: 4 servings.

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