Sage-rubbed Lamb Chops With Warm Apple Slaw

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 tablespoon chopped fresh sage or 1 teaspoon dried sage
• 1 large garlic clove, minced (about 1 tsp)
• 1/2 teaspoon salt
• fresh ground black pepper
• 4 3/4 in thick lamb loin chops with bone, about 8 ounces each
• 2 teaspoons olive oil
• 2 teaspoons olive oil
• 1 large onion, cut in half and then into half-moons
• 1 large granny smith apple, coarsely shredded
• 1 teaspoon chopped fresh sage or 1/2 teaspoon dried sage
• 1/2 head green cabbage, coarsely shredded (about 9 cups)
• 3 large carrots, coarsely shredded (about 3 cups)
• 2 tablespoons vinegar
• 1/2 teaspoon salt
• 3/4 cup low sodium chicken broth

Recipe

• 1 chops: combine the sage, garlic, salt and a few grinds of fresh black pepper in a small bowl. rub all over the chops and let them stand at room temperature for ten minutes.
• 2 heat the oil in a large non-stick frying pan over medium-high heat. add the chops and brown, 1 to 2 minutes per side. transfer to a plate.
• 3 slaw: wipe out the frying pan, add fresh oil and heat over medium heat.
• 4 add the onion, apple and sage and cook, stirring a few times, until softened and golden brown, 4 to 5 minutes.
• 5 add the cabbage, carrot, vinegar and salt and continue cooking until the veggies start to soften, about 4 to 5 minutes.
• 6 add the broth to the pan, then return the chops, burying them in the vegetables.
• 7 cover and cook just until the chops have a slight blush in the center - loin is lean and should not be overcooked - about 5 to 7 minutes longer.
• 8 to serve: arrange the warm slaw on plates, and top with a lamb chop and pan juices.