Minted Lamb Chops Recipe
These wonderful thick-cut minted lamb chops are quickly pan cooked so that they stay succulent and juicy and are paired with a rich and bold red wine sauce featuring a little red currant jelly.
Servings 2 Servings
Calories 762kcal
Ingredients
- 4 Thick Cut Lamb Loin Chops
- 1 tablespoon Cooking Oil
- ½ teaspoon Salt
- 35 g Butter 2 tablespoon
- 2 Garlic Cloves
- 2 tablespoon Mint Sauce
- ½ tablespoon Honey 10g
For the Sauce:
- 350 ml Red Wine ½ Bottle
- 250 ml Lamb Stock 1 Cup
- 1 tablespoon Red Currant Jelly
- 1 teaspoon Flour
Instructions
- Heat a 17-18cm or 7" saucepan over a high heat and add the red wine and boil hard until it has reduced to around 175ml (¾ cup), this will take 12-15 minutes.
- Pour in the lamb stock and continue to boil until reduced by around half again. This will take roughly the same time and leave you with around 200ml (just under a cup) of liquid.
- When the base for the sauce has reduced, remove it from the heat and stir through the red currant jelly until it has dissolved.
- Tie the lamb chops with a little cooking twine into a compact round shape.
- Whilst the sauce is reducing, rub the lamb chops with the oil and then season with the salt.
- Heat a 30cm or 12" heavy-based frying pan or skillet (not nonstick if possible) over a medium-high heat.
- Sear the lamb chops, starting with the rind, until it has begun to crisp and becomes a nice golden colour all along the rind. Then flip it onto the flesh and cook for 4-5 minutes, then flip it to the other side.
- Add the butter, crush the garlic cloves with the heel of your hand and throw it into the pan, and cook for another 4-5 minutes or until the chops are almost cooked to your liking. I use a meat thermometer for this. Whilst this is happening, baste the chops with the butter constantly.
- Add the mint sauce and honey mix and toss the chops to get a nice coating, then remove the chops and allow them to rest.
- Reduce the heat to low and add the flour to the frying pan and stir for 1-2 minutes, then pour in the reduced wine mix and cook until thickened.
- Snip off the twine and serve the chops with the sauce.
Nutrition
Serving: 1 | Calories: 762kcal | Carbohydrates: 20g | Protein: 35g | Fat: 45g | Saturated Fat: 21g | Polyunsaturated Fat: 22g | Trans Fat: 2g | Cholesterol: 140mg | Sodium: 390mg | Sugar: 11g
