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Rosemary Grilled Lamb Loin Chops with Cranberry & Peppered Apple Relish

Prep Time:
15 mins.
Cook Time:
15-20 mins.


  • 2 tablespoons olive oil
  • 2 tablespoons fresh rosemary leaves, finely chopped
  • 4 double-cut lamb loin chops
  • 1 teaspoon salt
  • 4 teaspoons coarse ground black pepper
  • 1/4 cup dried cranberries
  • 1/4 cup apple juice, heated
  • 1 Granny Smith apple, chopped into 1/2" pieces
  • 1/4 cup fresh or frozen cranberries
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon coarse ground black pepper
  • 1 teaspoon brown sugar, packed
  • Pinch of salt


  1. Combine 2 tablespoons olive oil and rosemary. Dip chops in mixture. Season with salt and pepper. Cover and refrigerate for 1 hour.
  2. Combine the remaining ingredients to create relish.
  3. Grill chops over medium-hot coals about 20 minutes or to desired degree of doneness: 145° for medium-rare, 160° for medium, 170° for well. Internal temperature will rise approximately 10 degrees.
  4. Serve chops with relish.

Cook’s Tip: This relish is best made a day ahead to allow flavors to blend.

Source: American Lamb Board and Chef Brooke Vosika, Four Seasons Hotel, Boston