Best Mint And Mustard Dipping Sauce For Lamb Chops Recipes

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GREEK LAMB WITH YOGURT MINT SAUCE



Greek Lamb with Yogurt Mint Sauce image

Provided by Ina Garten Bio & Top Recipes

Time 2h49m

Yield 4 to 6 servings

Number Of Ingredients 18

4 large garlic cloves
3 tablespoons chopped fresh rosemary leaves
1 1/2 teaspoons dried oregano
Kosher salt and freshly ground black pepper
1/2 cup freshly squeezed lemon juice (4 lemons)
1/2 cup good olive oil
1/2 cup dry red wine
2 racks of lamb, frenched and cut into 8 chops each
Yogurt Mint Sauce, recipe follows
6 scallions, white and green parts, chopped
1/2 cup chopped fresh mint leaves
2 tablespoons minced fresh dill
Pinch crushed red pepper flakes
1 tablespoon good olive oil
1 tablespoon freshly squeezed lemon juice
7 ounces Greek-style yogurt (recommended: Fage Total)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Place the garlic, rosemary, oregano, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and pulse until the herbs are finely minced. Add the lemon juice, olive oil, and red wine and combine. Place the chops in a glass or ceramic dish just large enough to hold them in a single layer. Pour the marinade over the chops, turning to coat both sides. Cover with plastic wrap and refrigerate for at least 2 hours but preferably overnight.
  • When ready to cook, prepare a grill with one layer of hot coals or turn a gas grill to medium-high heat. Remove the lamb from the marinade, sprinkle generously with salt and pepper, and grill for 4 to 5 minutes on each side. Remove to a platter, cover tightly with aluminum foil, and set aside to rest for 10 minutes. Serve hot with the cold Yogurt Mint Sauce.
  • Place the scallions, mint, dill, red pepper flakes, olive oil, and lemon juice in the bowl of a food processor fitted with the steel blade and puree until it's a coarse paste. Add the yogurt, salt, and pepper and pulse until combined. Transfer to a bowl, cover, and refrigerate for a few hours to allow the flavors to develop.

LAMB CHOPS WITH MINT SAUCE



Lamb Chops with Mint Sauce image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 1 to 2 servings

Number Of Ingredients 18

2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
Zest of 1 lemon
Four 4-ounce lamb chops
1 bunch fresh mint
1/4 cup fresh parsley
2 anchovy fillets
1 clove garlic
Red pepper flakes, as needed
Extra-virgin olive oil, as needed
Kosher salt, as needed
Neutral oil, for oiling the grill
Baked Sweet Potato with Sour Cream and Mint, recipe follows, for serving
1 sweet potato
2 tablespoons sour cream
Fresh mint leaves, for garnish

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.

MINT-TOMATO SAUCE FOR LAMB



Mint-Tomato Sauce for Lamb image

I received this fresh-from-the-garden recipe from a friend after my husband and I fell in love with it at her summer barbecue. We use it to accompany our Easter leg of lamb or grilled lamb chops, and end up sopping up the leftovers with bread as we can't stand to let it go to waste!

Provided by Shandeen Gemanis

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 10m

Yield 6

Number Of Ingredients 8

⅔ cup extra-virgin olive oil
¼ cup white wine vinegar
1 teaspoon salt
freshly ground black pepper to taste
2 teaspoons Dijon mustard
½ teaspoon white sugar, or to taste
⅓ cup chopped fresh mint
2 plum tomatoes, chopped

Steps:

  • Whisk together the olive oil, vinegar, salt, pepper, Dijon mustard, and sugar in a large bowl. Stir in the mint and tomatoes.

Nutrition Facts : Calories 236.9 calories, Carbohydrate 2.8 g, Fat 25 g, Fiber 0.6 g, Protein 0.5 g, SaturatedFat 3.5 g, Sodium 432.9 mg, Sugar 1.6 g

MINT SAUCE FOR LAMB



Mint Sauce for Lamb image

This mint sauce recipe has been in our family for nearly 80 years. Our backyard mint patch provided the main ingredient. We won't eat lamb without this sauce. -Ruth Bogdanski, Grants Pass, Oregon

Provided by Taste of Home

Time 10m

Yield 6 servings.

Number Of Ingredients 6

1/4 cup loosely packed mint leaves, finely chopped
1/4 cup boiling water
2 tablespoons cider vinegar
2 tablespoons sugar
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Place mint leaves in a small bowl. Stir in water, vinegar, sugar, salt and pepper until sugar is dissolved. Cover and let steep for 20 minutes, then serve immediately with lamb.

Nutrition Facts : Calories 19 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 100mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

BABY LAMB CHOPS WITH MINT YOGURT DIPPING SAUCE



Baby Lamb Chops with Mint Yogurt Dipping Sauce image

Provided by Food Network

Categories     appetizer

Time 1h5m

Yield 15 to 20 people

Number Of Ingredients 11

3 tablespoons cooking oil
1 rack of lamb (choose the smallest racks possible) Frenched and cleaned
Salt and freshly ground black pepper
1 cup plain yogurt
1 lime, juiced
3 cloves garlic
1 cup fresh mint leaves, plus extra for garnish
Salt
1/4 teaspoon cayenne
1 teaspoon ground cumin
1 teaspoon paprika

Steps:

  • For the lamb chops:
  • Preheat oven to 350 degrees F.
  • Over high heat, preheat a large skillet with cooking oil. Liberally season the racks of lamb with salt and fresh ground pepper. Place the meat in the pan and sear all sides over high heat until evenly browned. Place the racks on a sheet pan and place in the oven to finish cooking. See Chef's Note 1. For medium rare, about 8 minutes; medium, about 10 minutes; and well done, about 15 minutes. These are general guidelines but the cooking times will vary depending on the size of the rack.
  • After they are finished cooking in the oven, remove the racks and allow them to rest approximately 10 minutes. Cutting from the meat side of the rack, so that you can better visualize the chop size, cut each chop individually.
  • For the yogurt:
  • Place the yogurt, lime juice and garlic in a blender and puree on high speed until blended. While blending, slowly incorporate the mint and season with salt, cayenne, and cumin.
  • For assembly:
  • Liberally cover a nice serving platter with the yogurt sauce. Arrange the chops on the platter and decorate with extra mint leaves and pinches of paprika.

LAMB CHOPS WITH MINT SAUCE AND MUSHROOMS



Lamb Chops With Mint Sauce and Mushrooms image

Make and share this Lamb Chops With Mint Sauce and Mushrooms recipe from Food.com.

Provided by DrGaellon

Categories     Lamb/Sheep

Time 15m

Yield 2 serving(s)

Number Of Ingredients 13

2 teaspoons white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1/4 cup mint, finely chopped
1 pinch salt
1 pinch black pepper
2 tablespoons extra virgin olive oil
4 small lamb chops
black pepper
kosher salt
1 tablespoon butter, divided in two
1/2 lb mushroom, mixed wild and cultivated varieties
2 tablespoons water

Steps:

  • In a small mixing bowl, combine vinegar, mustard, honey and mint. Add salt, pepper and olive oil. Stir well and set aside.
  • Heat a regular (not non-stick) skillet over medium-high heat. Sprinkle lamb chops with black pepper. Sprinkle kosher salt into pan. Place chops in pan. Cook 2-4 min per side for medium rare, 3-6 min per side for medium well.
  • In another skillet, melt 1/2 tbsp butter. Add mushrooms. Sprinkle with salt and pepper. Saute about 5 min, until mushrooms have released all their juices and are nice and soft. Add water and stir. Scrape up any brown bits on the bottom of the pan. Add 1/2 tbsp butter and cook until melted.
  • Serve lamb chops with mint sauce, and mushrooms on the side.

Nutrition Facts : Calories 801.6, Fat 70.4, SaturatedFat 27.9, Cholesterol 155.9, Sodium 262.6, Carbohydrate 7.8, Fiber 2, Sugar 4.8, Protein 35.1

LAMB CHOPS WITH MINTED HOLLANDAISE SAUCE



Lamb Chops With Minted Hollandaise Sauce image

Instead of the traditional mint sauce, lamb chops are served here with a creamy hollandaise sauce flavored with fresh mint. The sauce is not difficult to make, as long as it is cooked over gentle heat. Enjoy!

Provided by Sharon123

Categories     Lamb/Sheep

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

4 shoulder lamb chops
olive oil
salt and black pepper
2 teaspoons lemon juice
2 teaspoons white vinegar
3 egg yolks, at room temperature
1/4 lb unsalted butter
2 tablespoons chopped of fresh mint
salt and pepper, to tast

Steps:

  • Brush the chops on both sides with a little oil and season with black pepper.
  • Put the chops under the broiler, 4 inches from the heat, and cook for 3-4 minutes on each side for medium-rare chops, slightly longer for well-done.
  • Arrange the lamb chops on warmed serving plates and serve immediately with the warm minted hollandaise sauce.
  • Good served with asparagus and a carrot salad.
  • Hollandaise sauce: Whisk together the lemon juice, viegar, and egg yolks.
  • Put over a saucepan of simmering water and whisk until thick.
  • Melt the butter and add, a little at a time, to the egg-yolk mixture, whisking constantly until the sauce thickens.
  • Stir in the fresh mint and season with salt and pepper to taste.
  • Transfer to a gravy boat and serve immediately.
  • Variation: Lemon and Thyme Hollandaise: Make the sauce as directed, substituting 1 tsp grated lemon zest and 1 tbls chopped fresh thyme for the chopped mint.
  • Serve with the lamb chops.

DIJON BABY LAMB CHOPS WITH RED CURRANT-MINT DIPPING SAUCE



Dijon Baby Lamb Chops with Red Currant-Mint Dipping Sauce image

When buying the racks of lamb, be sure to ask the butcher to "french" (or trim away meat and fat from) the bones.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 10

1/2 cup Dijon mustard
3 tablespoons packed light-brown sugar
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
2 racks baby lamb chops (8 ribs and about 1 1/4 pounds each), frenched
Mint sprigs, for garnish
1 1/2 cups red-currant jelly
1 tablespoon red-wine vinegar
1 tablespoon water
1 cup coarsely chopped mint leaves

Steps:

  • Prepare the lamb: Stir together mustard, brown sugar, salt, and pepper in a small bowl. Brush mixture all over lamb. Transfer to a large resealable plastic bag, and refrigerate at least 6 hours (or up to overnight).
  • Meanwhile, make the dipping sauce: Whisk together jelly, vinegar, and the water in a medium bowl until smooth. Fold in mint.
  • Preheat oven to 450 degrees. Bring lamb to room temperature. Transfer to a rimmed baking sheet. Roast until golden brown and an instant-read thermometer inserted into the thickest part (avoiding bone) registers 125 to 130 degrees for medium-rare, 15 to 20 minutes. Remove from oven, and tent with foil. Let rest 10 minutes.
  • Just before serving, cut lamb racks into individual chops. Garnish with mint sprigs. Serve with dipping sauce.

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