Mint Lamb Chops With Caramelized Shallots Recipes

GRILLED LAMB CHOPS WITH MINT

Steps:

• Preheat a grill to medium high. Mix the olive oil, mint, red pepper flakes, and salt to taste in a bowl. Rub the lamb chops all over with the garlic. Transfer a few tablespoons of the mint oil to a small bowl and brush on the chops.
• Grill the chops until charred, 3 to 4 minutes per side. (Press the middle of a chop with your finger: It should be slightly firm with a little give for medium-rare doneness.) Transfer to a platter and brush with some of the remaining mint oil. Sprinkle with mint and serve with more mint oil.

MINT AND SHALLOT SAUCE FOR LAMB

Steps:

• Heat the vinegar water with sugar in a small pot over medium heat. Bring to a boil, then add salt and stir until the sugar and the salt are dissolved. Reduce the heat to low.
• Put the shallots, mint and parsley in food processor and pulse to finely chop, then transfer the mixture to a small storage container. Pour the hot brine over the shallot mixture. Cover the container with a lid and refrigerate until ready to serve or let stand at room temperature until ready to serve.

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.

SAVORY MINT LAMB CHOPS

Steps:

• Place olive oil, chopped fresh mint, minced garlic, salt, cumin, coriander, cayenne pepper, and black pepper in small bowl; mix well. Spread herb mixture over both sides of lamb chops. Transfer chops to broiler pan. Let stand 10 minutes.
• Preheat broiler. Broil chops until brown and crusty, about 4 minutes per side for medium-rare. Arrange chops on platter, garnish with fresh mint sprigs, and serve.

GRILLED LAMB CHOPS WITH FRESH MINT

Steps:

• In a medium bowl, mix together mint, sugar, and vinegar with 1 cup water until well combined. Set mint sauce aside until sugar dissolves, about 30 minutes.
• Brush lamb with olive oil. Preheat a large skillet over high heat. Season lamb with salt and pepper and place in skillet; cook, turning once, until browned on both sides, about 2 minutes per side.
• Transfer to a large serving platter; drizzle with mint sauce. Garnish with mint sprigs and serve immediately.

MINT LAMB CHOPS WITH CARAMELIZED SHALLOTS

Steps:

• In a blender, mix the breadcrumbs, mint and parsley until well combined.
• Place into a bowl.
• Coat the lamb chops in the flour then dip in the egg and into the breadcrumbs until well coated.
• Season with salt and freshly ground black pepper.
• Heat a frying pan to a medium heat.
• Add half the oil and place the lamb chops into the pan.
• Cook for about 5 minutes or until a deep, golden brown.
• Watch carefully that the coating doesn't start to burn, turning down heat if necessary.
• Turn the chops over, add the rest of the oil, and cook until the internal temperature reaches 145 degrees F (medium-rare) or 160 degrees F (medium).
• Remove the chops and allow them to rest for three minutes.
• To make the caramelised shallots, in a small frying pan over a hot heat, add the butter and sugar together for one minute.
• Add the shallots and cook until golden.
• Turn down the heat and cook for a further two minutes.
• Serve the lamb chops with the caramelised shallots on the side.
• Note: Buttered peas with a little mint and parsley make a great side dish.