Marinated Lamb Shoulder ChopsClick to Play

Marinated Lamb Shoulder Chops

Mary Ann Esposito

Spring lamb is not to be missed! Marinating chops with a sweet and sour mixture adds a new dimension to the flavor. Serve with this fresh mint sauce to make your taste buds sing.

Serves 6

Ingredients

Mint Sauce
2 cups packed whole fresh mint leaves
1 cup water
2 tablespoons honey
Pinch salt

Marinade
1 large clove garlic, minced
Juice of two large lemons
1 tablespoon honey
1/3 cup fresh minced mint leaves
1/4 teaspoon coarse black pepper
1 tablespoon Filippo Berio extra virgin olive oil

6 blade cut lamb chops (6 to 8 ounces each)

Directions

In a shallow bowl large enough to hold the chops in a single layer, mix the garlic, lemon juice, honey, mint, pepper and olive oil. Place the chops in the marinade, cover with plastic wrap and refrigerate for at least 2 hours or overnight. Turn the chops over once or twice while they are marinating.

Combine the whole mint leaves with the water and honey in a small saucepan and bring the mixture to a boil. Reduce the heat and simmer the ingredients uncovered until the liquid is reduced by half. Strain the mixture through a fine sieve into a bowl. Add salt to taste. Set aside and keep warm or make several days ahead and refrigerate. Reheat when ready to use.

Prepare a gas grill or pre-heat the broiler.

Drain the chops from the marinade and grill or broil them. Use an instant read thermometer for gauging when they are done: 145°F for rare, 160°F for medium and 170°F for well done.

Serve with some of the mint sauce.

This recipe is featured in show 2223 – Company Dinner / La Cena per gli Ospiti.

This recipe is from Ciao Italia Family Classics by Mary Ann Esposito.

item recipe is featured in Episode 2223 of Season 22.

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Comments

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  1. Ana A Seez's avatar

    Ana A Seez

    | Permalink
    I admire you Mary Ann.... I never miss your program.

    On Marinated Lamb Shoulder Chops I would like to know about how long you broil to reach 160F.

    My main problem with any meat is time cooking. I always ended up with raw or very well done meat. Very frustrated. Thank you very much.
  2. Bob's avatar

    Bob

    | Permalink
    I would like to know what Italian wine was recommended on this episode to go with the lamb chops. I watched this episode 2223 and the wine information was skipped over
    Thank you
  3. Judith Dyke's avatar

    Judith Dyke

    | Permalink
    I would also like to know the name of the wine that was served with the lamb.. Thanks for your time
  4. Paul Lally, Executive producer's avatar

    Paul Lally, Executive producer

    | Permalink
    The wine is Banfi’s “Belnero”

    Castello Banfi BelnerO Super Tuscan red wine bottle from Tuscany, Italy

    http://www.banfiwines.com/review/wine-spectator-belnero/



    Cin, cin!



    PaulLally

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