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Lamb Chops With Mint Pan Sauce:
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.
Recipe Nutrition:
Per serving: 302 calories; 12 g fat (4 g saturated fat, 6 g mono
unsaturated fat); 108 mg cholesterol; 11 g carbohydrates; 35 g protein; 0
g fiber; 430 mg sodium; 482 mg potassium Nutrition Bonus: Selenium (53%
daily value), Zinc (33% dv), Iron (15% dv).
Ingredients
1/3 cup apple juice
1 1/2 teaspoons cornstarch
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
Directions:
1. Preheat oven to 450°F. Combine apple juice and cornstarch in a small bowl; set aside.
2. 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. 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.
3. 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.
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