Lamb with mint jelly is a tried-and-true combination and this recipe takes the idea to new heights. The sweet, shocking green jelly is transformed into a richly flavored and pleasingly dark sauce. Make It a Meal: Serve with whole-wheat couscous and peas. Source: EatingWell Magazine, February/March 2006

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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 450 degrees F. Combine apple juice and cornstarch in a small bowl; set aside.

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  • Sprinkle lamb chops with salt and pepper. Heat oil in a large ovenproof skillet over medium-high heat. Add the chops and cook until browned on one side, about 2 minutes. Turn them over and transfer the pan to the oven. Roast until an instant-read thermometer inserted horizontally into a chop registers 140 degrees F for medium-rare, 6 to 10 minutes, depending on the thickness. Transfer the chops to a plate and tent with foil.

  • Place the skillet over medium-high heat (take care, the handle will still be hot). Add shallot and cook, stirring constantly, until browned and softened, about 1 minute. Add broth, vinegar and jelly and bring to a boil, whisking to dissolve the jelly. Cook, whisking constantly, until the liquid has reduced by half, 2 to 3 minutes. Stir the cornstarch mixture; add to the pan and bring to a simmer, stirring constantly, until the sauce is thickened, about 30 seconds. Remove from the heat and stir in half the mint along with any accumulated juices from the chops. Serve the chops topped with the sauce and the remaining mint.

Nutrition Facts

197 calories; 7.5 g total fat; 2.3 g saturated fat; 62 mg cholesterol; 234 mg sodium. 314 mg potassium; 11.2 g carbohydrates; 0.3 g fiber; 8 g sugar; 19.9 g protein; 177 IU vitamin a iu; 1 mg vitamin c; 20 mcg folate; 23 mg calcium; 2 mg iron; 23 mg magnesium;

Reviews (4)

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4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/05/2019
This recipe was very good:) I cooked the chops as instructed and served with the sauce as well as some mint jelly by itself. My five year old son loved it. I told him it was steak so he would try it then told him after what it really was. He ate two chops by himself. I liked the sauce but personally prefer the mint jelly on its own: ) Read More
Rating: 5 stars
01/16/2018
Really yummy and not too difficult to make. Of course I had to have more mint jelly afterwards but that's me! Read More
Rating: 5 stars
10/30/2011
Made this last night and it was wonderful. The sauce takes a little longer than listed so it is helpful to keep the lamb under some heat so it can be served hot. Read More
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Rating: 5 stars
10/30/2011
One of the best Eating Well recipes I've made so far if not THE best! I was a little nervous about never having tried the mint and lamb combination before but boy I have been missing out! Delicious! Read More