Holiday Lamb Chops




8 thick lamb chops
4 tablespoons olive oil, divided
3 cups onion, diced
3 cups zucchini, diced
2 cups fresh tomatoes, diced
2/3 cup Burleson’s Pure Honey
4 tablespoons chopped fresh mint, divided
2 teaspoons ground cumin
1 teaspoon minced garlic
Salt and pepper to taste

Season lamb chops with salt and pepper. Heat 2 tablespoons olive oil in a skillet over medium-high heat. Brown lamb for 5-7 minutes per side, then remove from skillet and keep warm. Drain fat from skillet, but leave any browned pieces in the pan. Add remaining 2 tablespoons of oil and onion, cooking over medium heat until softened. Stir in zucchini and cook 1-2 minutes, then stir in tomatoes and 2 tablespoons of mint, cooking together for about 1 minute. Meanwhile, in small saucepan, combine honey, remaining mint, cumin, garlic, salt and pepper, cooking over low heat until honey is thinned. To serve, spoon vegetable mixture onto a plate, top with a lamb chop and drizzle with honey glaze. Makes 8 servings.

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