Lamb Chops With Mint Jelly Crust Recipes

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GRILLED LAMB SHOULDER CHOPS WITH FRESH MINT JELLY



Grilled Lamb Shoulder Chops with Fresh Mint Jelly image

The classic pairing of lamb with bright green mint jelly has largely gone away, but lamb and mint is a delicious combination. Here's a tasty substitute for the store bought jelly using orange marmalade and fresh mint.

Provided by Chef John

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 1h25m

Yield 2

Number Of Ingredients 12

3 sprigs fresh rosemary
2 (8 ounce) lamb shoulder chops
1 teaspoon ground black pepper, or to taste
4 cloves garlic, crushed
2 tablespoons pomegranate juice
Kosher salt, to taste
olive oil
½ cup orange marmalade
1 tablespoon white wine vinegar
1 tablespoon water
½ teaspoon red pepper flakes
½ bunch fresh mint, leaves only, very thinly sliced

Steps:

  • Using the dull side of a knife, "chop" the rosemary sprigs to bruise them and release their fragrance. Season chops with pepper (no salt) and place in a resealable plastic bag along with the garlic, rosemary, and pomegranate juice. Seal bag; massage gently to distribute flavors. Refrigerate for about 1 hour.
  • Place orange marmalade into a saucepan. Add vinegar and water. Bring to a boil over medium-high heat and immediately remove from heat. Pour through a fine strainer to remove orange rind. Add pepper flakes. Refrigerate until cold, about 30 minutes. When cold, stir in mint (if jelly is still warm, mint will turn black) until combined.
  • Remove lamb from marinade; discard marinade. Salt both sides of the lamb chops. Lightly drizzle with about 1 to 2 teaspoons olive oil.
  • Lightly oil a grill and set at medium-high heat. Cook chops until browned and meat is medium rare, about 5 minutes on each side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
  • Serve with mint jelly.

Nutrition Facts : Calories 603.6 calories, Carbohydrate 59.6 g, Cholesterol 115.8 mg, Fat 28.5 g, Fiber 1.3 g, Protein 30.5 g, SaturatedFat 10.3 g, Sodium 322.1 mg, Sugar 50.2 g

CRISPY LAMB CHOPS AND FRESH MINT JELLY



Crispy Lamb Chops and Fresh Mint Jelly image

Provided by Nancy Fuller

Categories     main-dish

Time 4h45m

Yield 4 servings

Number Of Ingredients 18

1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh rosemary
4 cloves garlic, smashed and roughly chopped
Kosher salt and black pepper
Four 2- to 3-ounce lamb chops
1/2 cup all-purpose flour
1 cup panko breadcrumbs
1 tablespoon granulated garlic
2 large eggs
1 tablespoon Dijon mustard
1/2 cup olive oil, optional
Fresh Mint Jelly, for serving, recipe follows
2 cups packed fresh mint leaves
1 small lemon, zested and juiced (about 2 tablespoons)
1 small lemon, zested and juiced (about 2 tablespoons)
2 cups sugar
3 ounces liquid pectin
1 to 2 drops green food coloring, optional

Steps:

  • In a shallow dish, add the olive oil, rosemary, garlic and some salt and pepper; stir to combine. Add the lamb chops and toss to coat thoroughly. Marinate, covered, in fridge for at least 1 hour and up to overnight.
  • Place the flour in a shallow dish. In a second shallow dish, mix the breadcrumbs and granulated garlic until well incorporated. In a third shallow dish, add the eggs and mustard, and whisk together.
  • Set a large skillet over medium heat. Pour in the olive oil from the marinade (or use a fresh 1/2 cup oil) and heat until shimmering.
  • Dredge the lamb in the flour to coat, then in the egg mixture and, lastly, in the breadcrumbs.
  • Fry the breaded chops until golden, crisp and cooked through, about 4 minutes per side.
  • Serve with the fresh mint jelly.
  • Place the mint and 2 cups water in a blender, and puree until smooth; transfer to a small saucepan Stir in the lemon zest and juice and the sugar, and bring to a boil over medium-high heat. Boil for 1 minute. Stir in the sugar, bring back to a boil and then add the liquid pectin. Remove from heat and stir in food coloring if using. Let cool, then cover and refrigerate until set, 4 hours.

LAMB CHOPS WITH MINT JELLY CRUST



Lamb Chops With Mint Jelly Crust image

Simple to make and classic mint and lamb taste. I like to serve these with jacket baked potatoes and some steamed green veggies and carrot sticks.

Provided by Jen T

Categories     Lamb/Sheep

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 4

8 lamb chops (I use mid-loin chops here in NZ)
1 cup fresh white breadcrumbs
2 tablespoons mint jelly
salt & freshly ground black pepper

Steps:

  • Pre-heat the oven to 375'F/160'C.
  • Place the lamb chops in a shallow baking pan and season with the salt and pepper.
  • Place the breadcrumbs in a bowl and mix in the mint jelly.
  • Spoon the mixture onto the top of the chops, pressing it down firmly with the back of the spoon to make sure it sticks to the chops.
  • Bake the chops for 20-30 minutes or until they are cooked through.
  • Serve immediately.

Nutrition Facts : Calories 847.8, Fat 67.8, SaturatedFat 29.9, Cholesterol 187.5, Sodium 194.4, Carbohydrate 14.6, Fiber 0.4, Sugar 7.6, Protein 42.1

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 JALAPENO MINT SAUCE



Lamb Chops With Jalapeno Mint Sauce image

These make a perfect weeknight meal- fast, flavorful, and easy. For a little less spiciness and a bit sweetwe flavor, substitute seedless raspberry jelly for the jelepeno jelly.

Provided by Barb G.

Categories     Lamb/Sheep

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

4 lamb chops
1 tablespoon flour
1 tablespoon spicy steak seasoning, such as spice islands
1 tablespoon olive oil
1/2 cup chicken broth
1/2 cup jalapeno jelly
1 jalapeno, seeded,sliced
2 tablespoons of fresh mint

Steps:

  • Trim fat from chops, so they will cook evenly and don't curl, combine flour and steak seasoning; dredge both sided of each chop in flour mixture.
  • Heat oil in a saute pan over medium high heat; add chops; sear 5 minutes per side for medium-rare (adjust cooking for desired doneness), remove chops from pan and keep warm.
  • Add broth to pan, scraping up any brown bits,; stir in jelly and jalapeno; bring to a boil, stirring until jelly melts, reduce heat and simmer for 3 minutes, turn off heat and stir in mint.
  • To serve driizzle 3 tablespoons sauce over each chop, enjoy.

Nutrition Facts : Calories 450.3, Fat 28.9, SaturatedFat 11.7, Cholesterol 70.3, Sodium 162.2, Carbohydrate 31.4, Fiber 0.8, Sugar 21.7, Protein 16.5

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

BEST EVER LAMB CHOPS



Best Ever Lamb Chops image

My mom just loved a good lamb chop, and this easy recipe was her favorite way to prepare them. I've also grilled these chops with amazing results. -Kim Mundy, Visalia, California

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 4

1 teaspoon each dried basil, marjoram and thyme
1/2 teaspoon salt
8 lamb loin chops (3 ounces each)
Mint jelly, optional

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.

Nutrition Facts : Calories 157 calories, Fat 7g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 355mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges

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

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

SAVORY MINT LAMB CHOPS



Savory Mint Lamb Chops image

Categories     Garlic     Herb     Lamb     Broil     Quick & Easy     Mint     Spring     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

1/4 cup olive oil
1/4 cup chopped fresh mint
4 large garlic cloves, minced
2 teaspoons salt
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
8 (1- to 1 1/2-inch-thick) lamb loin chops (about 5 ounces each), trimmed
Fresh mint sprigs

Steps:

  • Place olive oil, chopped fresh mint, minced garlic, salt, cumin, coriander, cayenne pepper, and black pepper in small bowl; mix well. Spread herb mixture over both sides of lamb chops. Transfer chops to broiler pan. Let stand 10 minutes.
  • Preheat broiler. Broil chops until brown and crusty, about 4 minutes per side for medium-rare. Arrange chops on platter, garnish with fresh mint sprigs, and serve.

DOUBLE LAMB CHOPS WITH GINGER-MINT CRUST



Double Lamb Chops with Ginger-Mint Crust image

Categories     Food Processor     Ginger     Herb     Roast     Quick & Easy     Mint     Lamb Chop     Spring     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 6

4 ounces crusty day-old baguette, cut into 1/2-inch cubes (about 2 cups)
1/2 cup chopped fresh mint
4 tablespoons minced peeled fresh ginger
3/4 teaspoon salt
7 tablespoons butter, cut into small pieces, room temperature
12 4- to 5-ounce double loin lamb chops (each about 1 3/4 inches thick)

Steps:

  • Preheat oven to 450°F. Blend first 4 ingredients in processor until finely chopped. Add butter pieces and process until paste forms.
  • Place chops on large baking sheet. Press bread mixture firmly on top of chops to adhere. Roast lamb to desired doneness, about 25 minutes for medium-rare. Let stand 5 minutes. Place 2 chops on each of 6 plates.

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