Lamb Chops and Fresh Persimmon Chutney

Lamb Chops and Fresh Persimmon Chutney
Photo by Rita Maas


  • 1 small fresh jalapeño chile
  • 2 teaspoons olive oil
  • ¼ teaspoon salt
  • 2 firm-ripe Fuyu persimmon (12 oz total)
  • 2 tablespoons fresh lime juice
  • ¼ cup sweet onion
  • 1 teaspoon fresh ginger
  • + 1 more ingredients
    • 4 loin lamb chops

Stir together persimmons, onion, ginger, jalapeño, lime juice, and salt and let stand at room temperature while cooking lamb chops. Pat chops dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook chops about 9 minutes o...

View full recipe at Epicurious


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