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Lamb Chops with Mint Pan Sauce

February/March 2006, EatingWell Serves Two

Your rating: None Average: 4.2 (9 votes)

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.



READER'S COMMENT:
"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! "
Lamb Chops with Mint Pan Sauce Recipe

Makes: 4 servings

Active Time:

Total Time:

Ingredients

  • 1/3 cup apple juice
  • 1 1/2 teaspoons cornstarch
  • 8 lamb loin chops, trimmed of fat (about 1 1/2 pounds total)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1 teaspoon canola oil
  • 1 shallot, minced
  • 1/3 cup reduced-sodium beef broth
  • 2 tablespoons cider vinegar
  • 2 tablespoons mint jelly
  • 2 tablespoons minced fresh mint, divided

Preparation

  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

Per serving: 302 calories; 12 g fat (4 g sat, 6 g mono); 108 mg cholesterol; 11 g carbohydrates; 35 g protein; 0 g fiber; 430 mg sodium; 486 mg potassium.

Nutrition Bonus: Selenium (53% daily value), Zinc (33% dv), Iron (15% dv).

Carbohydrate Servings: 1

Exchanges: 1 other carb., 5 lean meat


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Recipe Categories

Ethnic/Regional
Mediterranean
Total Time
45 minutes or less
Servings
4
Main Ingredient
Lamb
Preparation/ Technique
Roast
Saute
Meal/Course
Dinner

Style/Theme
Entertaining, formal
Type of Dish
Main dish, meat
Ease of Preparation
Moderate

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