Best Lamb Chops With Mint Fig Sauce Recipes

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.

LAMB CHOPS WITH GARLIC MINT SAUCE

Steps:

• Prep grill and lamb: Heat a grill pan over high heat until almost smoking. Generously season lamb chops with salt and pepper on both sides.
• Make sauce: Meanwhile combine all the sauce ingredients together in a bowl and whisk well. Set aside.
• Grill: Spray the grill pan with a bit of cooking spray or brush with olive oil. Add the chops to the hot grill pan and sear for 2 minutes, flip them over and cook for another 2 1/2 minutes for medium-rare or 3 1/2 minutes for medium.
• Serve: Generously drizzle each chop with some garlic and mint sauce over it to serve.

LAMB CHOPS WITH CHERRY MINT SAUCE

Steps:

• Rinse lamb chops under cold running water and pat dry with paper towels. Place the lamb chops in a large resealable plastic bag and add olive oil, rosemary, and garlic. Let marinate overnight in the refrigerator.
• Preheat your grill. Remove the lamb chops from the plastic bag and season with salt and pepper. Place the lamb chops on the grill at a 45 degree angle to establish nice grill marks. Once the internal temperature has reached 135 to 140 degrees, remove the lamb chops from the grill and let rest for 5 minutes before serving.
• Spoon the Cherry Mint Sauce over the meat and serve with mashed potatoes and string beans, if desired. Garnish each plate with a sprig of mint.
• Place cherries, wine, and mint stems in a large skillet and bring to a boil; cook until reduced by 2/3 and then remove stems. Whisk in chopped mint and sugar. In a small bowl, mix together water and cornstarch to form a slurry, and then add to the cherry sauce. Cook the sauce until it coats the back of a wooden spoon.

LAMB CHOPS WITH MINT-FIG SAUCE RECIPE

Steps:

• 1. Preheat broiler. 2. Sprinkle lamb with salt and pepper. Place lamb on a broiler pan coated with cooking spray; broil 4 minutes on each side or until desired degree of doneness. Keep warm. 3. Combine preserves, broth, juice, and garlic in a small microwave-safe bowl. Microwave at HIGH 20 seconds; stir in mint. Serve with lamb. Nutritional Information Calories: 213 (33% from fat) Fat: 7.8g (sat 2.8g,mono 3.1g,poly 0.7g) Protein: 27.3g Carbohydrate: 6.2g Fiber: 0.1g Cholesterol: 86mg Iron: 2.5mg Sodium: 397mg Calcium: 18mg

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 BALSAMIC REDUCTION

Steps:

• In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.
• Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.
• Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don't, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve.

CRISPY LAMB CHOPS AND FRESH MINT JELLY

Steps:

• In a shallow dish, add the olive oil, rosemary, garlic and some salt and pepper; stir to combine. Add the lamb chops and toss to coat thoroughly. Marinate, covered, in fridge for at least 1 hour and up to overnight.
• Place the flour in a shallow dish. In a second shallow dish, mix the breadcrumbs and granulated garlic until well incorporated. In a third shallow dish, add the eggs and mustard, and whisk together.
• Set a large skillet over medium heat. Pour in the olive oil from the marinade (or use a fresh 1/2 cup oil) and heat until shimmering.
• Dredge the lamb in the flour to coat, then in the egg mixture and, lastly, in the breadcrumbs.
• Fry the breaded chops until golden, crisp and cooked through, about 4 minutes per side.
• Serve with the fresh mint jelly.
• Place the mint and 2 cups water in a blender, and puree until smooth; transfer to a small saucepan Stir in the lemon zest and juice and the sugar, and bring to a boil over medium-high heat. Boil for 1 minute. Stir in the sugar, bring back to a boil and then add the liquid pectin. Remove from heat and stir in food coloring if using. Let cool, then cover and refrigerate until set, 4 hours.