Biltmore Lamb Chops

with Minted Apples

(contributed by Garry Vroegh <> from a recipe by master chef Stephen Adams of the Biltmore Estates in Ashville, North Carolina)

Ingredients Directions


  • 1 garlic bulb
  • 1 Tablespoon olive oil
  • 8 2-inch thick lamb chops (trimmed of the fat)
  • 1 Tablespoon Biltmore Dry Rub
  • Minted Apples

Biltmore Dry Rub

  • ¼ cup salt
  • ½ teaspoon onion Powder
  • ½ teaspoon celery seeds (ground)
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon pepper
  • ¼ teaspoon dried rosemary
  • ¼ teaspoon ground sage
  • ¼ teaspoon dried dillweed

Minted Apples

  • 3 Tablespoons butter
  • 2 shallots (thinly sliced)
  • 1 garlic clove (minced)
  • 2 Tablespoons sugar
  • 3 Granny Smith apples (peeled and sliced)
  • 1/3 cup apple cider vinegar
  • ¼ cup reserved lamb dripping
  • 2 Tablespoons mint jelly
  • 2 Tablespoons fresh mint (chopped)


Cut off pointed end of garlic bulb and place on a piece of aluminum foil. Drizzle with olive oil and fold foil to seal. Bake at 425° for 30 minutes. Cool and peel 12 cloves, reserving any remaining cloves for other uses.

Sprinkle lamb evenly with the Biltmore Dry Rub, and place on a lightly greased rack in a broiler pan. Bake at 325° for about 45 minutes or until a meat thermometer inserted into the thickest part registers 145° (medium-rare).

Reserve ¼ cup of the drippings for the Minted Apples, and serve with with Minted Apples and the roasted garlic.

Yield: 4 servings

Biltmore Dry Rub

Combine all the ingredients. Store in an air-tight container up to 6 months. Use to season lamb, goat, or pork. The mix will yield about ¼ cup. This is a very mild rub.

Minted Apples

Melt butter in a large skillet over low heat. Add the shallots and garlic, and sauté until tender. Stir in the sugar.

Add the apples and cook 3 minutes or until just lightly carmelized, stirring occasionally. Add the vinegar, drippings and jelly and cook, stirring occasionally, 5-8 minutes.

Serve immediately or chill and reheat just before serving. Sprinkle with fresh mint.

Yield: 4 servings.

Return to Sheep's Creek Farm Lamb Recipes page.

© 2000 Ronald Florence
Last modified: <19-Jan-2000 13:41:25 EST