Wednesday, January 2, 2013

Minty Lamb Chops

P2 loves a good lamb chop and I love mint.  So this recipe seemed to blend the two nicely.  I initially used 1 cup of chopped mint for the sauce, but ended up with a ton of leftover sauce.    Loved this recipe, great for holiday meals when you want something other than turkey.


Ingredients
Mint crust
  • 4 lamb chops
  • 6 tbsp Dijon mustard
  • 3 cups panko
  • 6 tbsp chopped fresh mint
  • 1/2 cup chopped fresh mint
  • 1/4 cup beef broth
  • 1/4 cup chopped shallots
  • 3 tbsp red wine vinegar
  • 3 tbsp sugar
  • 1 tsp cornstarch
 
Directions

Lamb:
  1. Preheat oven to 450°F.
  2. Spread 1 tbsp mustard on each side of each lamb chop.
  3. Mix panko and mint in medium bowl.
  4. Press mixture onto lamb, coating completely.
  5. Arrange lamb on large baking sheet
  6. Roast lamb 10 minutes. Reduce oven temperature to 350°F.
  7. Roast until thermometer inserted into lamb registers 130°F for medium-rare.
  8. Transfer lamb to work surface.
  9. Tent with foil; let stand 5 minutes.
  10. Arrange chops on plates. Garnish with mint sprigs and Mint Sauce.
Minty lamb chops
Mint Sauce:
  1. Combine mint, broth, shallots, vinegar and sugar in heavy small non-aluminum saucepan. Stir over medium heat until sugar dissolves. Simmer 2 minutes. Remove from heat. Cover and let stand 2 hours.
  2. Strain sauce into large glass measuring cup.
  3. Place cornstarch in same saucepan. Gradually whisk in sauce.
  4. Bring to simmer over medium heat, stirring constantly, until sauce thickens.
  5. Cool to room temperature.
  6. Stir in remaining 2 tablespoon mint.
Stay hungry my friend!
  
Crusty goodness!