This is a quick and easy to make Minted Lamb Chops. They are delicious served with potatoes or a salad, and the yoghurt dressing is a nice, different sauce to serve with it. You can adjust the quantities to suit your taste, I find these amounts are a good balance.
6-8 Lamb Chops
1 tbsp Mint Sauce
5 tbsps Oil (any cooking oil, I recommend Rapeseed)
2 Cloves of Garlic, crushed
For the Dressing
Half tbsp Mint Sauce
5 tbsps Dressing
Zest of 1 Lemon
Mix together the mint sauce, oil and garlic in a bowl. The oil will emulsify with the sauce and it will turn quite thick and glossy. Season well with salt and pepper.
Pour this over your Lamb Chops and mix well. Leave this to marinade for a couple of hours, or overnight.
Take the chops out of the fridge about 30 minutes before you want to cook them, this will allow them to be brought up to room temperature and they will cook better.
Heat a griddle or frying pan until very hot. Cook the chops fat side down first, this will ensure the fat cooks and isn't chewy, this will take about a minute. You can do them individually or in 2s with tongs, or if they stand up on their own even better. Then cook them for 3 minutes on each side, this should cook them so they are just pink. Remove them from the pan and allow them to rest for 5 minutes on a plate covered with foil.
While they are resting make the dressing. Mix all of the ingredients together, taste it and adjust as required.
If you like these recipes please like MogFood on Facebook, here you can share experiences and photos to other followers and use it as a forum for advice. You can also follow me on Twitter.
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Ingredients
6-8 Lamb Chops
1 tbsp Mint Sauce
5 tbsps Oil (any cooking oil, I recommend Rapeseed)
2 Cloves of Garlic, crushed
For the Dressing
Half tbsp Mint Sauce
5 tbsps Dressing
Zest of 1 Lemon
Method
Mix together the mint sauce, oil and garlic in a bowl. The oil will emulsify with the sauce and it will turn quite thick and glossy. Season well with salt and pepper.
Pour this over your Lamb Chops and mix well. Leave this to marinade for a couple of hours, or overnight.
Take the chops out of the fridge about 30 minutes before you want to cook them, this will allow them to be brought up to room temperature and they will cook better.
Heat a griddle or frying pan until very hot. Cook the chops fat side down first, this will ensure the fat cooks and isn't chewy, this will take about a minute. You can do them individually or in 2s with tongs, or if they stand up on their own even better. Then cook them for 3 minutes on each side, this should cook them so they are just pink. Remove them from the pan and allow them to rest for 5 minutes on a plate covered with foil.
While they are resting make the dressing. Mix all of the ingredients together, taste it and adjust as required.
If you like these recipes please like MogFood on Facebook, here you can share experiences and photos to other followers and use it as a forum for advice. You can also follow me on Twitter.
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