Lamb Chops with Mint Pan Sauce

Lamb Chops with Mint Pan Sauce

4 Reviews
From: EatingWell Magazine, February/March 2006

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • ⅓ cup apple juice
  • 1½ teaspoons cornstarch
  • 8 lamb loin chops, trimmed of fat (about 1½ pounds total)
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground pepper
  • 1 teaspoon canola oil
  • 1 shallot, minced
  • ⅓ cup reduced-sodium beef broth
  • 2 tablespoons cider vinegar
  • 2 tablespoons mint jelly
  • 2 tablespoons minced fresh mint, divided


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  • Ready In

  1. Preheat oven to 450°F. Combine apple juice and cornstarch in a small bowl; set aside.
  2. 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°F for medium-rare, 6 to 10 minutes, depending on the thickness. Transfer the chops to a plate and tent with foil.
  3. 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 information

  • Per serving: 197 calories; 8 g fat(2 g sat); 0 g fiber; 11 g carbohydrates; 20 g protein; 20 mcg folate; 62 mg cholesterol; 8 g sugars; 0 g added sugars; 177 IU vitamin A; 1 mg vitamin C; 23 mg calcium; 2 mg iron; 234 mg sodium; 314 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1 other carbohydrate, 5 lean meat

Reviews 4

November 05, 2019
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By: jlw5385
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: )
January 16, 2018
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By: JCatherine Herbert
Really yummy and not too difficult to make. Of course I had to have more mint jelly afterwards, but that's me!
March 27, 2010
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By: EatingWell User
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!
December 04, 2009
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By: smitty11121
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.
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