(Since 1999)

RECIPE SECTION - Over 10,000 Recipes


Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   Recipes   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food_Festivals_&_Events

You are here > Home > Recipes

Meat RecipesLamb Recipes pg 1 >  Calypso Lamb Chops with Pears


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



Makes 4 servings.


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

    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


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 -


  Home   |   About Us & Contact Us   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages