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Lamb Chops With Curried Pears


12 single lamb chops

2 teaspoons plus 1 tablespoon olive oil

1 sprig rosemary, leaves torn off stem

1 teaspoon kosher salt (1/2 teaspoon table salt)

For the spicy pears: 

2-1/2 tablespoons margarine

1 jalapeno pepper, quartered, seeds removed

1 teaspoon curry powder

1 tablespoon fresh-squeezed lime juice

3 tablespoons honey

2 tablespoons soy sauce

3 pears, cored and cut into 6 wedges each


Slather the lamb chops with 2 teaspoons of olive oil and rosemary. Let marinate at room temperature for 15 minutes to overnight in the refrigerator.

In the meantime, make the spicy pears. Heat a frying pan over medium heat. Add the margarine, and when it is bubbling add the jalapeno pepper and the curry powder. Sauté for 1 minute, until the curry and pepper is fragrant. Take care not to burn the mix; you may have to turn the heat down. Whisk in the lime juice, honey and the soy. Add the pears and stir to coat the pears. Cover, turn the heat to low and let simmer for 10 minutes until the pears are softened. Discard the jalapeno peppers.

Season the lamb chops with salt. Heat a frying pan or a grill pan over high heat. When the pan is very hot, add the 1 tablespoon of olive oil and swirl to coat. Add the lamb chops in a single layer, not touching. Fry for 2-3 minutes each side, depending on thickness of the lamb chops.

Serve with spicy pears. Makes 6 servings. This can be served at room temperature.