This is a recipe – one of three – that I submitted to Bon Appetit magazine back in 1998 and was floored to learn that they would all be published in the April 1999 issue. It was for their “Too Busy to Cook?” section and wow, I was on the top of the world! I have the magazine right here on my desk – hmmm, memories, that was like 12 years ago??? I was pregnant with my son when it came out, and yeah, he’s now 12 and just returned from a 4-day, 3-night school trip with his 7th grade class.
Where time goes? I don’t know.
P.S. The great thing about this recipe? It’s been tested in the Bon Appetit kitchen. Now THAT’S pretty cool. Any screw-ups by me were eliminated by the pros. Love that.
Lamb Chops with Asian Pear & Kiwi Salsa
2 small Asian pears or one large, cored and diced
3 large kiwis, peeled and diced
6 tablespoons dried cranberies
1/4 cup chopped green onions
2 tablespoons fresh lemon juice
3 tablespoons honey (divided)
3 tablespoons chopped fresh mint (divided) – I used apple mint!!
8 1-inch thick lamb rib chops
- Combine pears, kiwis, cranberries, green onions, and lemon juice in a medium bowl; add the 2 tablespoons honey and 2 tablespoons chopped mint. Season to taste with salt and pepper and let marinate for at least 30 minutes with an occasional stir.
- Preheat the broiler. Brush the lamb chops on both sides with the remaining 1 tablespoon honey; lightly season with salt, pepper, and remaining 1 tablespoon of fresh chopped mint. Broil chops until cooked to desired doneness, about 6 minutes per side for medium.
- Plate with two lamb rib chops and a generous serving of the salsa.
Makes 4 Servings
Note: Asian pears are available in most supermarkets