Lamb Chops Recipe With Mint Shallot Sauce 6 Weight Watchers Smartpoints

LAMB CHOPS WITH MINT PAN SAUCE

Steps:

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

LAMB CHOPS RECIPE WITH MINT & SHALLOT SAUCE - 6 WEIGHT WATCHERS SMARTPOINTS

Steps:

• Preheat oven to 450 degrees F.
• Mix apple juice & cornstarch in a small bowl and set aside.
• Trim the fat off lamb chops and sprinkle with salt & pepper.
• Heat oil in a large ovenproof skillet over medium-high heat.
• Add lamb chops to heated skillet and cook until browned on one side.
• Flip lamb chops and place entire pan into the oven.
• Bake lamb chops for approximately 11 minutes or when a meat thermometer in one of the lamb chops reaches 140 degrees (for medium-rare).
• Transfer lamb chops to a serving platter and cover loosely with tin foil.
• Place skillet back over medium-high heat on your stove-top (use a pot holder) & add shallot.
• Cook shallot, stirring constantly, until browned and softened.
• Add beef broth, vinegar, and mint jelly and bring to a boil. Use a fork to break up the jelly until it dissolves into the sauce.
• Cook, whisking constantly, until the liquid has reduced by half.
• Stir in the cornstarch mixture and bring sauce to a simmer.
• Stir constantly until the sauce is thickened.
• Remove sauce from heat and stir in 1 tablespoon of fresh mint.
• Pour sauce over top of the lamb chops and then sprinkle another 1 tablespoon of fresh mint on top.

MINT AND SHALLOT SAUCE FOR LAMB

Steps:

• Heat the vinegar water with sugar in a small pot over medium heat. Bring to a boil, then add salt and stir until the sugar and the salt are dissolved. Reduce the heat to low.
• Put the shallots, mint and parsley in food processor and pulse to finely chop, then transfer the mixture to a small storage container. Pour the hot brine over the shallot mixture. Cover the container with a lid and refrigerate until ready to serve or let stand at room temperature until ready to serve.

LAMB CHOPS WITH MINT SAUCE

Steps:

• For the spice rub and lamb: Stir together the salt, pepper, coriander, cayenne and lemon zest in a small bowl. Season the lamb chops on both sides with the spice rub. Allow to sit at room temperature while you make the mint sauce.
• For the mint sauce: In a food processor, add the mint, parsley, anchovies, garlic and some red pepper flakes. Process, adding olive oil as you go, until the sauce is just loose enough to drizzle. Taste and add salt if needed.
• Heat a grill pan or grill on medium-high heat. Oil the grill and pat the chops dry. Grill the lamb until done to your liking, 2 to 3 minutes per side. Serve with the mint sauce and Baked Sweet Potato with Sour Cream and Mint.
• Pierce the sweet potato several times with a fork and microwave on high according to the manufacturer's instructions until cooked through, 5 to 10 minutes.
• Cut the potato open, add the sour cream and snip the mint leaves over the top to garnish.

LAMB CHOPS WITH MINT OIL

Steps:

• Brush lamb chops with 1 tablespoon olive oil; season with rosemary, salt, and pepper. Marinate in the refrigerator, 15 minutes to 2 hours.
• Heat remaining 1 tablespoon olive oil in a skillet. Cook lamb chops until browned, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Combine mint leaves, 3 tablespoons extra-virgin olive oil, lemon juice, and lemon zest in a blender; blend until smooth. Drizzle over lamb chops.

BEST EVER LAMB CHOPS

Steps:

• Combine herbs and salt; rub over lamb chops. Cover and refrigerate for 1 hour., Broil 4-6 in. from the heat for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with mint jelly if desired.