So apparently Michael and I were editing this at the same time and he 'accidentally' replaced my write-up. Anyways, I decided we would just have both :)
This is the first post in a two-part meal it's a lamb chop with a mint shallot sauce. Super tasty. Cooking with lamb is all about your selection of meat. Above I used some lower-priced chop cuts that were a bit too marbled and more difficult to keep medium-rare. I would advise using a thicker lion chop, a little more expensive but well worth the finished product. Overall the mint sauce was excellent and I was careful to not over-cook the meat so it turned out very tender.
We used the thinner chops because they were on sale at Harris Teeter, but I think it would've been much tastier with some big thick pieces of meat :) Maybe next time. . . I've never cooked with mint jelly before, that stuff is interesting! Now we have a whole jar of mint jelly that I have no idea what to do with. Suggestions? Anyways, the mint flavor really does go well with the lamb, everything mixes quite nicely!
- 1/3 cup apple juice
- 1 1/2 teaspoons cornstarch (which we still don't have, so substituted 1 tbsp. all-purpose flour)
- 8 lamb loin chops, trimmed of fat (about 1 1/2 pounds total)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1 teaspoon canola oil
- 1 shallot, minced
- 1/3 cup reduced-sodium beef broth
- 2 tablespoons cider vinegar
- 2 tablespoons mint jelly
- 2 tablespoons minced fresh mint, divided
- Preheat oven to 450°F. Combine apple juice and cornstarch in a small bowl; set aside.
- 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 chops over and transfer the pan to the oven. Roast until an instant-read thermometer inserted horizontally into a chop registers 140°F for medium-rare, 6 to 10 minutes, depending on the thickness. 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.
- Stir the cornstarch mixture; add to the pan and bring to a simmer, stirring constantly, until the sauce is thickened, about 30 seconds.
- 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.