Lamb Chops With Fresh Mint Recipes

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.

Steps:

• Using the dull side of a knife, "chop" the rosemary sprigs to bruise them and release their fragrance. Season chops with pepper (no salt) and place in a resealable plastic bag along with the garlic, rosemary, and pomegranate juice. Seal bag; massage gently to distribute flavors. Refrigerate for about 1 hour.
• Place orange marmalade into a saucepan. Add vinegar and water. Bring to a boil over medium-high heat and immediately remove from heat. Pour through a fine strainer to remove orange rind. Add pepper flakes. Refrigerate until cold, about 30 minutes. When cold, stir in mint (if jelly is still warm, mint will turn black) until combined.
• Remove lamb from marinade; discard marinade. Salt both sides of the lamb chops. Lightly drizzle with about 1 to 2 teaspoons olive oil.
• Lightly oil a grill and set at medium-high heat. Cook chops until browned and meat is medium rare, about 5 minutes on each side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
• Serve with mint jelly.

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.

Steps:

• In a medium bowl, mix together mint, sugar, and vinegar with 1 cup water until well combined. Set mint sauce aside until sugar dissolves, about 30 minutes.
• Brush lamb with olive oil. Preheat a large skillet over high heat. Season lamb with salt and pepper and place in skillet; cook, turning once, until browned on both sides, about 2 minutes per side.
• Transfer to a large serving platter; drizzle with mint sauce. Garnish with mint sprigs and serve immediately.

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.

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.

Steps:

• Season both sides of the lamb chops with black pepper and place in a seal able plastic bag. Toss in the crushed garlic, rosemary and pomegranate juice in the bag and seal. Place in refrigerator for about 1 hour.
• While the chops marinate, prepare the mint sauce. Place the marmalade in a small saucepan, add the vinegar, water and crushed red pepper flakes. Bring to a boil, remove from heat and strain through a mesh strainer discarding the orange peel.
• Allow the sauce to cool completely before cutting the mint leaves chiffonade and stirring into the cooled sauce.
• About 30 to 40 minutes prior to grilling the chops, remove from refrigerator and allow to stand at room temperature. Preheat grill to medium high heat, remove chops from marinade, season with salt and place of grill. Cook 4 to 5 minutes per side. Allow to rest for 10 minutes before serving.
• Top each chop with sauce and serve with roasted potatoes or rice for a delicious meal.

Steps:

• Place olive oil, chopped fresh mint, minced garlic, salt, cumin, coriander, cayenne pepper, and black pepper in small bowl; mix well. Spread herb mixture over both sides of lamb chops. Transfer chops to broiler pan. Let stand 10 minutes.
• Preheat broiler. Broil chops until brown and crusty, about 4 minutes per side for medium-rare. Arrange chops on platter, garnish with fresh mint sprigs, and serve.

Steps:

• Using a sharp knife, trim away as much of the surface fat from the lamb as possible. Brush or rub the chops on both sides with olive oil, and season generously with salt and pepper.
• Press the parsley and basil firmly into both sides of each chop. Let stand at room temperature for 20 to 30 minutes before roasting.
• Preheat an oven to 450 degrees F.
• Meanwhile, start making the sauce: In a small saucepan over medium-low heat, warm the olive oil. Add the shallot and saute until softened, 3 to 4 minutes. Add the garlic and cook for 1 minute.
• Increase the heat to medium-high, add the tomatoes and cook, stirring frequently, until the tomatoes soften and release their liquid, 3 to 4 minutes.
• Add the vinegar and season with salt and pepper. Cook until most of the liquid has evaporated, 3 to 4 minutes.
• Remove from heat, stir in the basil and mint, and set aside until the lamb chops are roasted.
• Preheat a large, heavy ovenproof fry pan over high heat until very hot. Add the 1 Tb olive oil, and then add the lamb chops and sear for 2 minutes. Turn the chops and sear for 1 minute on the other side.
• Immediately transfer the pan to the oven and roast the lamb until an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 125 to 130 F for medium-rare, 5 to 6 minutes.
• Remove the pan from the oven, transfer the chops to a warmed platter and cover loosely with aluminum foil. Let rest while you finish the sauce.
• Pour off any excess fat from the pan. Set the pan over medium-high heat, pour in the wine and cook, stirring to scrape up the browned bits from the pan bottom.
• Add the tomato sauce and any juices that have accumulated on the platter and bring to a boil. Remove from the heat.
• Divide the chops among warmed plates. Divide the sauce evenly among them, spooning it over the top. Serve immediately.