Lamb Chop Recipe With Apple Mint Relish

I want a lot from life. I want things to be easy, happen quickly, and turn out perfectly. Experience has taught me that’s too tall of an order, at least most of the time. Every now and then, there are those instances when you only have to hit that nail once, and it magically goes right in.

Throughout life, so many times I miss that friggin’ nail, hit a finger, or the nail falls right out of the crappy wall. So, when I do get it right, I get a little excited! I’m going to be a bit boastful and say I hit the nail right on the head with this lamb chop recipe. I didn’t overcook it, use too much salt, or get too ambitious. If you only have 30 minutes to spare and like savory flavors with a little bit of tart and sweet mixed in, give this lamb chop recipe a try. You’ll “relish” it. 😉


  • 2 Lamb shoulder chops
  • 2 Tablespoons of olive oil
  • 1 Finely chopped Shallot
  • A handful of fresh mint
  • 2 Sprigs of fresh rosemary
  • 3/4 Of a granny smith apple (peeled)
  • 1/2 Cup of Brandy
  • Salt and Pepper


  1. In a bowl, salt and pepper the lamb chops. This basic step is so incredibly important. Unseasoned meat won’t reach its full flavor potential, and well, that’s just a little sad.
  2. Add 3/4 of the finely chopped shallot and one of the rosemary sprigs (with the leaves pulled and chopped). Stir, until you’ve fully coated the lamb chops. 
  3. Get a skillet piping hot (preferably cast iron) and coat with one tablespoon of olive oil.
  4. Place the chops in the pan and cook for around 3 1/2 minutes on each side. You will know they are ready to be flipped when they start to “sweat.”
  5. While the chops are cooking under your watchful eye, put into a small chopper the peeled apple slices, mint, remaining rosemary sprig, one tablespoon of olive oil, a pinch of salt, and a couple of dashes of brandy. Blend that yummy goodness until it is finely chopped and mixed. Set aside.
  6. The lamb chops should be nice and browned by now. Take the brandy and carefully pour on top. Be careful; you don’t want to make flambe!
  7. Let the chops soak up that special sauce for a minute, flipping quickly. Remove and cover on a plate.
  8. Here’s a little secret I like to use to make my demi-glazes extra special. I cut off a couple of pieces of gristle and put them in the pan while I used a little more brandy to deglaze. SOOOOOO good!
  9. Top the chops with the sauce and that fresh relish.
  10. Serve with a nice chianti and enjoy that rare moment of easy perfection! 😉