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Lamb Chop Sandwich

This sandwich recipe is also a great way to use leftover cooked beef or pork. The relish goes well with both meats.

2.5 by 2 people
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  • Makes: 4 servings
  • Prep: 15 mins
  • Grill: 8 mins to 10 mins
  • Cook: 8 mins

Lamb Chop Sandwich



  1. Trim fat from chops; discard fat. Season chops with garlic salt and pepper. Grill chops on an uncovered grill directly over medium coals for 8 to 10 minutes or until medium doneness, turning once. (Or, in a large skillet cook chops in 1 tablespoon hot cooking oil over medium heat about 10 minutes or until medium doneness, turning once.) Transfer chops to a paper-towel-lined dish to drain; set aside.
  2. For relish, in a medium skillet heat oil. Cook apple, shallots, brown sugar, and cloves in the hot oil, uncovered, over medium heat for 3 minutes or until just tender. Add blackberries; reduce heat. Cook mixture, uncovered, for 5 minutes, stirring often. Cool. Cover and chill, if desired.
  3. To serve, using a sharp knife carefully remove meat from bones. Spoon one-fourth of the blackberry relish onto cut side of each roll bottom. Top with watercress sprigs. Arrange two of the boned, cooked chops on top. Cover with roll tops. Makes 4 servings.

Nutrition Facts (Lamb Chop Sandwich)

    Per serving:
  • 377 kcal cal.,
  • 12 g fat
  • (3 g sat. fat,
  • 52 mg chol.,
  • 365 mg sodium,
  • 44 g carb.,
  • 3 g fiber,
  • 22 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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