Lamb with mint jelly is a tried-and-true combination and this recipe takes the idea to new heights.
The sweet, shocking green jelly is transformed into a richly flavored and pleasingly dark sauce.
Make It a Meal: Serve with whole-wheat couscous and peas.
Sprinkle lamb chops with salt and pepper.
Heat oil in a large ovenproof skillet over medium-high heat.
Add the chops and cook until browned on one side, about 2 minutes.
Turn them over and transfer the pan to the oven.
Transfer the chops to a plate and tent with foil.
Place the skillet over medium-high heat (take care, the handle will still be hot).
Add shallot and cook, stirring constantly, until browned and softened, about 1 minute.
Add broth, vinegar and jelly and bring to a boil, whisking to dissolve the jelly.
Cook, whisking constantly, until the liquid has reduced by half, 2 to 3 minutes.
Remove from the heat and stir in half the mint along with any accumulated juices from the chops.
Serve the chops topped with the sauce and the remaining mint.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
