Lamb Recipes

4 garlic cloves
4 3/4 to 1-inch thick lamb chops (8 to 10 ounces each)
2 teaspoons minced fresh rosemary leaves
2 teaspoons chopped fresh mint leaves
3 tablespoons olive oil
1/2 cup pine nuts
1 English cucumber
2 tablespoons mint jelly
2 tablespoons white-wine vinegar
1 tablespoon olive oil
Seeds from 1 large pomegranate
2 tablespoons chopped fresh mint leaves
1/2 teaspoon minced garlic

Mince garlic. Pat lamb chops dry. In a small bowl stir together garlic, rosemary, mint, and 1 tablespoon oil. Rub mixture onto lamb and season with salt and pepper. In a heavy non-stick skillet, heat 2 tablespoons oil over moderate heat until hot but not smoking and cook lamb chops 3 to 5 minutes on each side for medium-rare meat. Transfer lamb chops to a plate.

Make salsa: Toast pine nuts in a dry skillet over moderate heat until golden. Seed cucumber and cut into 1/4-inch dice. In a bowl whisk together jelly, vinegar and oil until jelly is broken up into tiny pieces and add remaining salsa ingredients, tossing. Season salsa with salt and pepper. (Do not make salsa ahead or it will become watery.)

Top lamb with some salsa and serve remaining salsa on the side

This entry was posted on Tuesday, August 19th, 2008 at 3:25 pm and is filed under Lamb Chops. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.