Lamb Chops With Tomato Mint Jam Recipes

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.

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.

LAMB CHOPS WITH MINT, TOMATO AND GARLIC SAUCE

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.

MINT-TOMATO SAUCE FOR LAMB

Steps:

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