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Lamb Chops with Autumn Olive Mostarda
Autumn olives are sweet-tart and pleasingly tannic, similar tasting to cranberries. I made a lot of jam to preserve the season and, searching for a way to highlight its flavor, I decided on a version of mostarda. Mostarda has a bright, tangy-savory-sweet hit, the perfect foil to rich, buttery lamb chops encrusted in cumin, coriander, and black pepper, pan-cooked till golden and crispy at their edges. This is a delightful dish for any special occasion meal.
