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CALYPSO LAMB CHOPS WITH PEARS

Makes 4 servings.
 

INGREDIENTS

    8  lamb loin or rib chops
    1  (15-oz.) can pears, drained and thinly sliced

    Marinade  
    1 cup  chicken broth
    1/3 cup  rum
    1/4 cup  fresh lime juice
    2 tbsp brown sugar
    1  clove garlic, minced
    1/4 tsp  ground allspice
    1/4 tsp  salt
    1/4 tsp  pepper
     

DIRECTIONS

Rinse chops and pat dry.

Combine all marinade ingredients in a resealable plastic bag; add chops and marinate, refrigerated, for 2 to 4 hours.

Grill chops over medium hot coals for about 5 to 7 minutes per side.

While chops are cooking, transfer marinade to a small saucepan. Cook over medium heat until mixture is reduced by half.

Top cooked chops with sliced pears and drizzle with reduced marinade.
 

California Pear Advisory Board - www.calpear.com/
 

 

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