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