Lamb Chops With Cherry Mint Sauce Recipes

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LAMB CHOPS WITH CHERRY BALSAMIC SAUCE AND MINT



Lamb Chops with Cherry Balsamic Sauce and Mint image

Categories     Fruit     Lamb     Sauté     Quick & Easy     Cherry     Mint     Summer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 11

1 1/2 cups fresh or frozen (not thawed) pitted sour cherries (1/2 lb)
1 tablespoon sugar
8 (3/4-inch-thick) rib lamb chops (2 lb total), trimmed of excess fat
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons vegetable oil
1 cup thinly sliced shallot (4 oz)
1/2 cup beef broth
2 tablespoons balsamic vinegar
2 tablespoons unsalted butter
4 tablespoons finely chopped fresh mint

Steps:

  • Stir fresh cherries together with sugar and macerate while browning chops. If using frozen cherries, stir with any juices and sugar and thaw, about 1 1/2 hours.
  • Pat lamb dry and sprinkle with salt and pepper. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté 4 chops, turning over once, about 6 minutes total for medium-rare. Transfer to a plate and loosely cover with foil. Cook and transfer remaining 4 chops in same manner.
  • Pour off fat from skillet and add remaining tablespoon oil. Heat until hot but not smoking, then sauté shallot, stirring, until golden brown, about 3 minutes. Add cherries with juices, broth, and vinegar and bring to a boil, stirring occasionally and scraping up brown bits, then reduce heat and simmer 3 minutes. Add salt and pepper to taste, then add butter and 2 tablespoons mint, stirring just until butter is melted.
  • Spoon sauce over chops and sprinkle with remaining 2 tablespoons mint.

LAMB CHOPS WITH MINT SAUCE



Lamb Chops with Mint Sauce image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 1 to 2 servings

Number Of Ingredients 18

2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
Zest of 1 lemon
Four 4-ounce lamb chops
1 bunch fresh mint
1/4 cup fresh parsley
2 anchovy fillets
1 clove garlic
Red pepper flakes, as needed
Extra-virgin olive oil, as needed
Kosher salt, as needed
Neutral oil, for oiling the grill
Baked Sweet Potato with Sour Cream and Mint, recipe follows, for serving
1 sweet potato
2 tablespoons sour cream
Fresh mint leaves, for garnish

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 DRIED CHERRIES AND PORT



Lamb Chops with Dried Cherries and Port image

Categories     Passover     Quick & Easy     High Fiber     Rosh Hashanah/Yom Kippur     Dinner     Lamb Chop     Port     Fall     Winter     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2 servings

Number Of Ingredients 10

2 teaspoons olive oil
4 4-to 5-ounce loin lamb chops
1/3 cup chopped shallots
3/4 cup ruby Port
1/2 cup low-salt chicken broth
1/2 cup dried tart cherries
3 tablespoons cherry jam
1 tablespoon balsamic vinegar
1/2 teaspoon ground cardamom
Chopped fresh mint or parsley

Steps:

  • Heat oil in heavy medium nonstick skillet over medium-high heat. Sprinkle lamb with salt and pepper. Add lamb to skillet; cook to desired doneness, turning often, about 10 minutes for medium-rare. Transfer lamb to plate. Pour off drippings from skillet. Add shallots to same skillet; sauté 1 minute. Add Port, broth, cherries, jam, vinegar, and cardamom; boil until cherries plump and liquid is syrupy, about 6 minutes. Season with salt and pepper. Spoon sauce over lamb. Sprinkle with mint.

LAMB CHOPS WITH MINT, TOMATO AND GARLIC SAUCE



Lamb Chops With Mint, Tomato and Garlic Sauce image

This recipe is from Williams-Sonoma "Essentials of Roasting." DH and I really enjoyed it. Prep time does not include resting time for the meat.

Provided by Dr. Jenny

Categories     Lamb/Sheep

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

8 thick-cut bone-in lamb loin chops (each 1.5 inches thick and 2 to 2.5 lbs total weight)
extra virgin olive oil, for coating
1 tablespoon extra virgin olive oil
kosher salt, to taste
fresh ground pepper, to taste
2 tablespoons flat leaf parsley, chopped
2 tablespoons fresh basil, chopped
1 tablespoon extra virgin olive oil
1 small shallot, minced
2 garlic cloves, minced
3 tomatoes, peeled seeded and coarsely chopped
2 teaspoons balsamic vinegar
kosher salt, to taste
fresh ground pepper, to taste
6 -8 fresh basil leaves, cut into narrow strips
6 -8 fresh mint leaves, cut into narrow strips
1/4 cup dry red wine

Steps:

  • Using a sharp knife, trim away as much of the surface fat from the lamb as possible. Brush or rub the chops on both sides with olive oil, and season generously with salt and pepper.
  • Press the parsley and basil firmly into both sides of each chop. Let stand at room temperature for 20 to 30 minutes before roasting.
  • Preheat an oven to 450 degrees F.
  • Meanwhile, start making the sauce: In a small saucepan over medium-low heat, warm the olive oil. Add the shallot and saute until softened, 3 to 4 minutes. Add the garlic and cook for 1 minute.
  • Increase the heat to medium-high, add the tomatoes and cook, stirring frequently, until the tomatoes soften and release their liquid, 3 to 4 minutes.
  • Add the vinegar and season with salt and pepper. Cook until most of the liquid has evaporated, 3 to 4 minutes.
  • Remove from heat, stir in the basil and mint, and set aside until the lamb chops are roasted.
  • Preheat a large, heavy ovenproof fry pan over high heat until very hot. Add the 1 Tb olive oil, and then add the lamb chops and sear for 2 minutes. Turn the chops and sear for 1 minute on the other side.
  • Immediately transfer the pan to the oven and roast the lamb until an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 125 to 130 F for medium-rare, 5 to 6 minutes.
  • Remove the pan from the oven, transfer the chops to a warmed platter and cover loosely with aluminum foil. Let rest while you finish the sauce.
  • Pour off any excess fat from the pan. Set the pan over medium-high heat, pour in the wine and cook, stirring to scrape up the browned bits from the pan bottom.
  • Add the tomato sauce and any juices that have accumulated on the platter and bring to a boil. Remove from the heat.
  • Divide the chops among warmed plates. Divide the sauce evenly among them, spooning it over the top. Serve immediately.

Nutrition Facts : Calories 684, Fat 57.6, SaturatedFat 23.3, Cholesterol 140.6, Sodium 113.6, Carbohydrate 5.3, Fiber 1.3, Sugar 2.5, Protein 32.1

CHERRY-GLAZED LAMB CHOPS



Cherry-Glazed Lamb Chops image

An elegant, deep brown reduction sauce studded with bits of cherry makes this entree ideal for a quiet dinner with that special someone. -KERRY DINGWALL, PONTE VEDRA, FLORIDA

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 8

1 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon pepper, divided
4 lamb loin chops (4 ounces each)
1 garlic clove, minced
1/4 cup beef broth
1/4 cup cherry preserves
1/4 cup balsamic vinegar

Steps:

  • Combine rosemary, salt and 1/8 teaspoon pepper; rub over lamb chops. In a large skillet coated with cooking spray, cook chops over medium heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., Add garlic to the pan; cook for 1 minute. Stir in broth, preserves, vinegar and remaining pepper; cook until thickened, 2-4 minutes. Return chops to pan; turn to coat.

Nutrition Facts : Calories 331 calories, Fat 9g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 495mg sodium, Carbohydrate 32g carbohydrate (28g sugars, Fiber 0 fiber), Protein 29g protein.

MINT SAUCE FOR LAMB



Mint Sauce for Lamb image

This mint sauce recipe has been in our family for nearly 80 years. Our backyard mint patch provided the main ingredient. We won't eat lamb without this sauce. -Ruth Bogdanski, Grants Pass, Oregon

Provided by Taste of Home

Time 10m

Yield 6 servings.

Number Of Ingredients 6

1/4 cup loosely packed mint leaves, finely chopped
1/4 cup boiling water
2 tablespoons cider vinegar
2 tablespoons sugar
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Place mint leaves in a small bowl. Stir in water, vinegar, sugar, salt and pepper until sugar is dissolved. Cover and let steep for 20 minutes, then serve immediately with lamb.

Nutrition Facts : Calories 19 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 100mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

LAMB CHOPS WITH MINT OIL



Lamb Chops with Mint Oil image

Homemade lamb chops with mint sauce. Very easy to make and full of flavor!

Provided by Lari K

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 39m

Yield 4

Number Of Ingredients 8

8 lamb chops
2 tablespoons olive oil, divided
2 teaspoons chopped fresh rosemary
salt and ground black pepper to taste
¼ cup mint leaves
3 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1 teaspoon lemon zest

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.

Nutrition Facts : Calories 508.4 calories, Carbohydrate 0.5 g, Cholesterol 112.5 mg, Fat 42.9 g, Fiber 0.1 g, Protein 28.4 g, SaturatedFat 13.4 g, Sodium 125.7 mg, Sugar 0.1 g

LAMB CHOPS WITH MINT SAUCE AND MUSHROOMS



Lamb Chops with Mint Sauce and Mushrooms image

Choose mixed loose or packaged mushrooms; we used oyster, cremini, chanterelle, and shiitake mushrooms, but any combination will taste delicious alongside the lamb.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 30m

Number Of Ingredients 9

2 teaspoons white-wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
2 tablespoons olive oil
1/4 cup fresh mint leaves, finely chopped
Coarse salt and ground pepper
4 lamb rib chops (3 to 5 ounces each), fat trimmed from bones
1 tablespoon butter
8 ounces mixed mushrooms, shiitake stems discarded, all others trimmed, caps and stems coarsely chopped

Steps:

  • Make mint sauce: In a small bowl, combine vinegar, mustard, and honey. Whisk in oil and mint. Season with salt and pepper; set aside. If making ahead, cover and refrigerate up to 1 day. Before serving, bring to room temperature, and whisk.
  • Heat a large skillet over medium-high. Season lamb with pepper. Sprinkle 1 teaspoon coarse salt evenly in skillet. Add chops; cook 2 to 4 minutes per side for medium-rare. Transfer to a plate; cover loosely with aluminum foil to keep warm.
  • Melt half the butter in a medium skillet over medium heat. Add mushrooms; season with salt and pepper. Cook until browned and softened, 4 to 5 minutes. Add 2 tablespoons water; stir, scraping up browned bits, and cook until liquid has evaporated, about 1 minute. Remove from heat. Stir in remaining butter; season with salt and pepper. Arrange chops on serving plates, and top with mint sauce. Serve with mushrooms and Easy Celery Root Puree.

Nutrition Facts : Calories 423 g, Fat 30 g, Fiber 2 g, Protein 31 g

LAMB CHOPS WITH FRESH MINT



Lamb Chops with Fresh Mint image

Think of this as a fresher, more updated take on classic lamb chops with mint jelly.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 6

2 tablespoons rice vinegar
3 teaspoons extra-virgin olive oil
1 teaspoon sugar
2/3 cup chopped mint
Kosher salt and ground pepper
8 lamb chops (each 3 ounces, 3/4-inch thick), frenched

Steps:

  • In a small bowl, whisk together the vinegar, 2 teaspoons of the oil, and the sugar. Add mint and stir to combine. Season with 1/2 teaspoon salt and pepper to taste and set aside.
  • Heat a skillet over medium-high heat, and add the remaining olive oil.
  • Season lamb with salt and pepper. Working in batches, cook chops in skillet until medium rare, about 2 minutes per side. Transfer to a cutting board and tent with foil. Let rest 5 minutes.
  • Top with the mint mixture and serve immediately.

Nutrition Facts : Calories 347 g, Fat 26 g

BROILED LAMB CHOPS WITH ONIONS AND SHERRY SAUCE



Broiled Lamb Chops With Onions and Sherry Sauce image

I don't always do these the same way so have added options I have used, either way they are delicious, the sherry sauce is a wonderful flavour, a touch of cayenne is nice too.

Provided by Derf2440

Categories     Lamb/Sheep

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

8 lamb chops
smashed garlic (enough to rub on all lamb chops)
salt and pepper
onion (enough to cover lamb chops, cut in half rings)
butter
1 1/2 cups tomato juice
1 tablespoon Worcestershire sauce
2 slices Canadian bacon, cooked crisp and broken
1 tablespoon butter
2 1/2 tablespoons flour
1/4 cup tomato juice
salt and pepper
2 -3 tablespoons sherry wine

Steps:

  • Rub lamb chops with garlic and season with salt and pepper, set aside.
  • Melt butter in a fry pan Saute onions in butter until caramelized.
  • Broil chops while sauteing onions, about 3 inches from heat for about 4-8 minutes each side or until done to your liking, place on platter and cover with sautéed onions.
  • Serve at once with sherry sauce.
  • If you prefer, you can fry the chops in the onion pan, put onions aside and keep warm, after frying chops, put under onions on platter and keep warm while deglazing pan with sherry, sprinkle pan with a little flour, salt and pepper,add sherry and whisk up bits, boil to thicken and pour over chops and onions.
  • ---------Sherry sauce-------------.
  • Combine 1 1/2 cups tomato juice, Worcestershire sauce, bacon bits, and butter in the top of a double boiler over direct heat; simmer for 10 minutes.
  • In a small bowl whisk together 2 1/2 tablespoons flour and 1/4 cup tomato juice, whisk slowly into the simmering sauce; season with salt and pepper and simmer until thickened.
  • Place pot over hot water and add sherry, bring to simmer, just until hot.

Nutrition Facts : Calories 706.6, Fat 54.6, SaturatedFat 24.5, Cholesterol 155.4, Sodium 657.2, Carbohydrate 10.3, Fiber 0.6, Sugar 4.5, Protein 35.3

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RECIPE LAMB CHOPS WITH CHERRY MINT SAUCE - YOUTUBE
Recipe - Lamb Chops with Cherry Mint Sauce INGREDIENTS: -6 Colorado lamb chops 1 cup extra-virgin olive oil 1 tablespoon fresh rosemary leaves …
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FRESH MINT SAUCE FOR LAMB: SWEET, TANGY AND REFRESHING RECIPE
2021-04-25  · In a heavy-bottomed saucepan, combine the sugar and vinegar. Bring to a boil over medium heat, then lower to a simmer and cook until the liquid has reduced by half, around 10 to 12 minutes. It should have a thick, syrupy consistency. Turn off the heat and let the sauce cool for 5 minutes before adding the mint leaves.
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Top Asked Questions

How to cook lamb chops with fresh mint sauce?
For a healthier alternative to meat with a refreshing flavor try these Grilled Lamb Chops with Fresh Mint Sauce. Set grill on medium heat. Rub olive oil over both sides of lamb chops and sprinkle with salt and freshly ground pepper. Set aside. Prepare Mint Sauce: Place all ingredients for sauce into a food processor and puree'.
How do you make mint jelly lamb chops?
Think of this as a fresher, more updated take on classic lamb chops with mint jelly. In a small bowl, whisk together the vinegar, 2 teaspoons of the oil, and the sugar. Add mint and stir to combine. Season with 1/2 teaspoon salt and pepper to taste and set aside.
How to cook lamb chops in a pan?
Very easy to make and full of flavor! 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.
How to cook lamb chops in a spicy rub?
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.

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