Scuppernong Herb Lamb Chops

Yes, you can air fry lamb chops. If you're wondering how to make lamb chops in the oven, this recipe works for that, too. No matter if you're cooking lamb chops in the oven or in an air fryer, a Scuppernong glaze seasoned with garlic and fresh herbs is the best recipe for lamb chops.  

Ingredients:

  • 4 bone-in lamb loin chops, cut 1 inch thick, or 8 bone-in lamb rib chops. cut 1/2-inch thick
  • 3 large garlic cloves
  • 1 sprig rosemay, about 2 inches long
  • 1/4 cup olive oil
  • 2 tablespoons minced fresh mint
  • 1 cup Duplin Gourmet Scuppernong Wine Jelly or Duplin Gourmet Scuppernong Grape Jelly

Directions:

  1. Place lamb chops in a shallow, glass baking dish.
  2. Coarsly chop garlic on a cutting board.
  3. Remove leaves from rosemary and coarsley chop the leaves.
  4. Combine chopped garlic and rosemary on the cutting board and chop together until both are minced.
  5. Place chopped garlic and rosemary in a small bowl. Add olive oil to the bowl. Blend together all the ingredients in the bowl.
  6. Brush or spoon the olive oil mixture over the lamb chops, covering both sides. Cover the dish holding the lamb chops and place in the refrigerator. Marinate the lamb in the refrigerator overnight.
  7. Place minced mint in a small bowl. 
  8. Add Duplin Scuppernong Wine Jelly or Duplin Scuppernong Grape Jelly to the bowl with the mint. Blend the ingredients well. Return the jelly to the jar and refrigerate overnight.
  9. Remove lamb chops from the marinade. Transfer lamb chops to a shallow baking pan. Arrange lamb chops in a single layer on the pan. 
  10. Brush lamb chops with a little bit of the marinade. Season lamb chops with salt and pepper. 
  11. Bake lamb chops in an air fryer set at 375 degrees. For medium-rare chops, cook loin chops for 20 minutes or rib cooks for 15 minutes. 
  12. Alternately, place 2-3 tablespoons of butter or vegetable oil in a heavy, oven-proof skillet set over medium-high heat. Sear loin chops in the hot skillet until meat has browned, about 2 minutes per side, and and then finish cooking the lamb in the skillet in a 400-degree oven for about 5 minutes. 
  13. Another option is to just pan-sear loin or rib chops on the stove. Place 2-3 tablespoons of butter or vegetable oil in a heavy, oven-proof skillet set over medium-high heat. Sear the loin chops about 3-4 minutes per side, the rib chops about 2 minutes per side. Do not crowd the pan. Reduce heat if pan starts to smoke. 
  14. To serve, swirl 2 tablespoons of the mint-infused Duplin Gourmet Scuppernong Wine Jelly or Scuppernong Mint Jelly on each of 2 plates. Arrange 2 loin chops or 4 rib crops on each plate. Serve with Muscadine Glazed Carrots or Zesty Scuppernong Green Beans.
  15. Makes 2 servings.
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