Lamb Chops With Mint Fig Sauce Recipes

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 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 MINT OIL

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.

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

LAMB CHOPS WITH MINT-PEPPER SAUCE

Steps:

• Heat the broiler. Rub both sides of the lamb chops with 3/4 teaspoon each dried rosemary and coarse salt and 1/4 teaspoon ground pepper. Place the lamb on a broiler pan; broil until the chops are browned, turning once, about 4 minutes per side for medium-rare.
• Meanwhile, in a small bowl, whisk together the lemon juice, olive oil, and Dijon mustard. Stir in the bell pepper, mint, and scallion. Serve the lamb chops warm, with the sauce spooned over the top.
• Steamed Zucchini with Scallions
• ln a large skillet with just enough water to cover the bottom (about 1/4 cup). Add 1/4 teaspoon salt; bring to a simmer. Add the zucchini. Cook, covered, until tender, 3 to 4 minutes. Drain in a colander, and transfer to a medium bowl. Drizzle the zucchini with the olive oil. Sprinkle with the scallions, and season with salt and pepper; toss to combine.