Method

Rosemary/Apple Butter (the glaze):  Reduce apple juice, sugar, white wine and rosemary until caramelized.

Strain, add reduction to 2 pounds sweet butter & add 1/4 cup finely chopped fresh rosemary.

Nut Coating:  Combine all ingredients, place in cutter bowl and grind until fine.

Chops: Coat lamb chops lightly with nut coating. Saute in pan to brown nuts, then roast in a 350 degree oven until desired temperature. 

This recipe will cover a lot of chops.  It can be cut in half or even in quarters.

Contributor: Alan Gaudette

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