Minted Lamb Chops Recipes

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.

GRILLED LAMB CHOPS WITH MINT

Steps:

• Preheat a grill to medium high. Mix the olive oil, mint, red pepper flakes, and salt to taste in a bowl. Rub the lamb chops all over with the garlic. Transfer a few tablespoons of the mint oil to a small bowl and brush on the chops.
• Grill the chops until charred, 3 to 4 minutes per side. (Press the middle of a chop with your finger: It should be slightly firm with a little give for medium-rare doneness.) Transfer to a platter and brush with some of the remaining mint oil. Sprinkle with mint and serve with more mint oil.

LAMB CHOPS WITH FRESH MINT

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.

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.

MINT SAUCE FOR LAMB

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.

SLOW COOKED MINTED LAMB CHOP

Steps:

• Heat you Slow Cooker on Hot, but then turn down to low when your ready to add the Lamb.
• Toss the Lamb Chops in the Seasoned Flour and fry in a pan until brown. Then place the Lamb Chops in the Slow Cooker.
• Add the water and mint to the frying pan. Mix well before poring into the slow cooker.
• Coo for 6 to 7 Hours

LEMON MINT LAMB CHOPS

Steps:

• Grill chops until tender.
• While chops are under the grill, prepare the sauce:.
• Melt butter in pan; add finely chopped onion, saute until tender.
• Add lemon rind, lemon juice, sugar and mint, heat gently.
• Spoon over hot chops.
• Cheers, Doreen Doreen Randal, Wanganui, New Zealand.

OVEN-ROASTED LAMB CHOPS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Cut away excess fat from the lamb chops (some fat does add flavor). Coat each chop lightly in olive oil. Dust lamb chops with garlic, rosemary, salt, and pepper. Place lamb chops in a cast iron skillet.
• Bake uncovered in the preheated oven until cooked through, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C) for medium-well doneness.
• Remove from the oven and cover tightly with foil; let rest for 8 to 10 minutes. Serve with mint jelly on the side,

LAMB CHOPS WITH MINT-PEPPER SAUCE

Steps:

• Heat broiler. Rub both sides of lamb chops with rosemary, salt and pepper. Place lamb on broiler pan; broil until chops are browned, turning once, about 4 minutes per side for medium-rare.
• Meanwhile, in a small bowl, whisk together lemon juice, oil, and mustard. Stir in red bell pepper, fresh mint, and scallion. Serve lamb chops warm, with sauce spooned over the top.

MINTED LAMB CHOPS - SLOW COOKER

Steps:

• Heat slow cooker on high but turn to low when lamb goes in.
• Toss the chops or shanks in seasoned flour and brown in a pan then place in slow cooker.
• Deglaze pan with water, add sauces and pour over lamb.
• Cook on low for 6 to 7 hours.