Make an unforgettable meal this holiday season by pairing a seasonal favorite like cranberry sauce with something unexpected like lamb chops. Wow the crowd with something new and impressive like this maple and cranberry sauce glaze with lamb chops.
Sustainability of New Zealand Lamb
New Zealand Beef & Lamb are proud of how they raise their animals, “just as nature intended”.
“New Zealand lambs are allowed to roam and graze freely over lush green hills and pastures, resulting in a beautifully tender meat.”
“Since 1990, New Zealand sheep and beef farming has reduced carbon emissions by 30% and we are committed to becoming carbon-neutral by 2050. Farming livestock on open pasture and a grass-fed diet all day, every day, makes this goal possible.”
Visit beefandlambnz.com to find where to buy grass-fed meat in the U.S. for your holiday meal.
Start a new holiday tradition with tender lamb chops glazed in maple cranberry sauce.
1cup fresh or thawed cranberries
1/3cup maple syrup
1/4cup fresh orange juice
2 teaspoons orange zest
2 garlic cloves, minced
2 teaspoons Dijon mustard
1/2 teaspoon salt
cracked black pepper
10 New Zealand grass-fed lamb rib chops
1 teaspoon brown sugar
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon garlic powder
To make glaze: In small bowl, whisk cranberries, maple syrup, orange juice, orange zest, garlic, Dijon mustard, salt and pepper. Set aside.
To make lamb chops: Pat lamb chops dry with paper towel.
In small bowl, whisk brown sugar, chili powder, smoked paprika, salt and garlic powder.
Sprinkle dry rub on lamb chops and press mixture into meat.
In large skillet, heat thin layer olive oil over medium heat until drop of water sizzles in pan. Sear rib chops 2 minutes on each side, or until internal temperature reaches 140 F. Remove chops from pan and set aside.
Add glaze to pan and cook 3-5 minutes, whisking constantly until reduced by half.