Shoulder Lamb Chops With Mint Sauce Recipe - Cooking Index
Shoulder Lamb Chops With Mint Sauce Recipe - Cooking Index
My husband Guy loves this preparation for blade cut shoulder lamb chops. He says they are tastier than their high-cost cousins, center cut lamb chops. Try this the next time you grill outdoors, or oven-broil them.
Cuisine: Italian| Mint Sauce | ||
| 2 cups | 80g / 2.8oz | Fresh mint leaves - (packed) |
| 1 cup | 237ml | Water |
| 2 tablespoons | 30ml | Honey |
| 1 | Salt | |
| Lamb Chops | ||
| 4 | Blade-cut lamb chops | |
| 1 | Garlic clove (large) | |
| Juice of two large lemons | ||
| 1 tablespoon | 15ml | Honey |
| 1/3 cup | 30g / 1.1oz | Minced fresh mint leaves |
| 1/4 teaspoon | 1.3ml | Coarse black pepper |
| 1 tablespoon | 15ml | Extra-virgin olive oil |
Combine the leaves with the water and honey in a small saucepan and bring the mixture to a boil. Reduce the heat and simmer the mixture, uncovered, until reduced by half. Strain the mixture through a sieve into a bowl. Add salt to taste. Set aside and keep the sauce warm.
With a knife, score the lamb chops on both sides. Set aside.
In a shallow dish large enough to hold the lamb chops in a single layer, mix together the garlic, lemon juice, honey, mint, pepper, and olive oil. Place the chops in the marinade and cover with plastic wrap. Refrigerate for at least 2 hours, but overnight is better. Turn the chops over once or twice while they are marinating.
Prepare a gas or charcoal grill, or pre-heat the oven broiler.
Drain the chops from the marinade and grill or broil them about 5 minutes. Serve with mint sauce.
This recipe yields 4 servings.
Source:
Ciao Italia at http://www.ciaoitalia.com
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