Minted Lamb Chops With Pea Puree Recipes

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MINTED LAMB CHOPS WITH PEA PUREE



Minted lamb chops with pea puree image

This triple-tested minted lamb chops makes a perfect midweek meal.

Categories     minted lamb chops with pea puree recipe     lamb recipes     dinner ideas     midweek recipes     dinner recipes     lunch ideas     lunch recipes     Sunday lunch recipes

Time 45m

Yield 4

Number Of Ingredients 10

2 tbsp. caster sugar, plus a pinch
50 ml (2 fl oz) white wine vinegar
1 tbsp. roughly chopped fresh mint
125 g (4oz) onion
50 g (2oz) butter
350 g (12oz) frozen peas
142 ml carton double cream
salt and ground black pepper
4 lamb chops about 175g (6oz) each
fresh mint sprigs to garnish

Steps:

  • Dissolve the caster sugar in the vinegar then boil for 2-3min. Cool. Stir in the mint.
  • Roughly chop the onion. Melt 25g (1oz) butter in a saucepan add the onion and cook 5-7min or until soft and beginning to colour. Add the Peas, cream, pinch of sugar salt and pepper and 150ml (5fl oz) water. Bring to the boil and simmer for 5-10min or until the peas are tender and the liquid has reduced by half. In a food process to a rough puree and season. Return to the saucepan and reheat gently while cooking the chops.
  • Melt the remaining butter in a large frying pan. When hot and sizzling, add the chops and brown for 3-5min on each side until just tender. Add the mint sauce, swirl with the pan juices and garnish with fresh mint sprigs. Serve immediately with pea puree. Like this? You'll love... Lamb chops with new potatoes and shallot dressing Mustard lamb chops 15 of the best easy dinner recipes Slow roast lamb with salsa verde Slow cooker leg of lamb

CHEF JOHN'S GRILLED LAMB WITH MINT ORANGE SAUCE



Chef John's Grilled Lamb with Mint Orange Sauce image

Using a blend of Mediterranean herbs and spices and a touch of cinnamon, these tender grilled lamb chops are served with orange and fresh mint sauce.

Provided by Chef John

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 4h25m

Yield 5

Number Of Ingredients 14

2 pounds lamb loin chops
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon cumin
1 teaspoon mixed herbs - Italian, Greek, or French blend
½ teaspoon black pepper
½ teaspoon ground coriander
¼ teaspoon cinnamon
1 pinch cayenne pepper
salt as needed
¼ cup orange marmalade
1 pinch hot chili flakes
½ tablespoon rice vinegar
1 tablespoon chopped fresh mint

Steps:

  • Place lamb chops in a large bowl. Season with olive oil, garlic, cumin, mixed herbs, pepper, coriander, cinnamon, cayenne, and salt. Toss until well coated with oil and seasonings. Cover and refrigerate. Allow to marinate at least 4 hours.
  • Preheat an outdoor grill for high heat and lightly oil the grate. Place lamb chops on grill. Sprinkle the chops with a bit of salt. Grill until seared on the first side, 4 to 7 minutes depending on the size of the chops. Rotate chops a half turn on the grill about a minute before turning them. Turn and grill the other side to desired doneness, another 4 to 7 minutes. For medium rare, an instant-read thermometer inserted into the center should bead 125 to 130 degrees F (54 degrees C). Transfer to a serving dish and tent loosely with foil.
  • Place marmalade in bowl. Add chili flakes, mint, and rice vinegar. Stir together thoroughly.
  • Brush the sauce over the chops and serve.

Nutrition Facts : Calories 437.8 calories, Carbohydrate 12.4 g, Cholesterol 107.6 mg, Fat 30.6 g, Fiber 0.7 g, Protein 27.6 g, SaturatedFat 11.4 g, Sodium 125.5 mg, Sugar 9.7 g

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