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Thursday, December 17, 2009

Grilled Lamb Chops with English Mint Sauce

These were our last loin chops… we already ordered another lamb but it will be here only by the end of January. This mint sauce is delicious and it lightens up the meat. Serve in individual small bowls. Just dip every bite into the sauce.
I decided to make a rice with Brussels sprouts in the last minute so there is no recipe for it. I cooked the halved sprouts in a bit of olive oil and salt for 5 minutes, covered. Then added the cooked brown rice, a dollop of butter and some lime rind. Ready.

Lamb Chops with English Mint Sauce
4 servings

Mint Sauce:

Makes 1 cup
(adapted from Joy of Cooking)
2 tablespoons packed light brown sugar
4 tablespoons boiling water
4 tablespoons minced fresh mint leaves
16 to 20 tablespoons white wine vinegar

4 loin lamb chops 1.5" thick
1/2 tablespoon olive oil
sea salt
black pepper

To make the mint sauce stir in together brown sugar and boiling water in a small bowl until sugar is dissolved. Then stir in chopped mint leaves and vinegar. Cover and let stand for 2 to 3 hours before serving.

Preheat broiler. Mix oil, salt and pepper in a small bowl. Brush lamb chops with the oil mix. Broil in a sheet pan 3 to 4 inches from heat, turning once, 8 to 10 minutes total for medium-rare. Serve each lamb chop with 1/2 cup of mint sauce on the side.

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