Shoulder Lamb Chops with Mint Sauce
My husband Guy loves this preparation for blade cut shoulder lamb chops. He says they are tastier than their high-cost cousins, center cut lamb chops. Try this the next time you grill outdoors, or oven-broil them.
- MINT SAUCE
- 2 cups packed fresh mint leaves
- 1 cup water
- 2 tablespoons honey
- Pinch salt
- 4 blade cut lamb chops
- 1 large clove garlic
- Juice of two large lemons
- 1 tablespoon honey
- 1/3 cup minced fresh mint leaves
- 1/4 teaspoon coarse black pepper
- 1 tablespoon Filippo Berio extra-virgin olive oil
- Combine the leaves with the water and honey in a small saucepan and bring the mixture to a boil. Reduce the heat and simmer the mixture, uncovered, until reduced by half. Strain the mixture through a sieve into a bowl. Add salt to taste. Set aside and keep the sauce warm.
- With a knife, score the lamb chops on both sides. Set aside.
- In a shallow dish large enough to hold the lamb chops in a single layer, mix together the garlic, lemon juice, honey, mint, pepper, and olive oil. Place the chops in the marinade and cover with plastic wrap. Refrigerate for at least 2 hours, but overnight is better. Turn the chops over once or twice while they are marinating.
- Prepare a gas or charcoal grill, or pre-heat the oven broiler.
- Drain the chops from the marinade and grill or broil them about 5 minutes. Serve with mint sauce.
This recipe was featured on Season 10 - Episode 1013.
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