Mint Chive Lamb Chops

Tender, juicy lamb chops right off the grill with a hint of tasty and fragrant mint and chives. Mouthwatering!

Ingredients:

6 lamb chops

12 chive leaves

1/2 cup loosely packed mint leaves

1/2 tsp sugar

1 1/2 tbsps white wine vinegar

1 tbsp water

1 tbsp olive oil

Finely chop the chives and mint. Place in a small bowl and add the sugar. Heat the vinegar and water together (30 seconds in the microwave) and pour into the bowl. Let stand a few minutes, stir and add the olive oil. When cool spread on both sides of the chops and leave to marinate 30 minutes or refrigerate overnight.

If you have marinated them overnight take them out of the fridge for 30 minutes before grilling. Then you'll want to give them a nice sear for about 1 minute per side. After that, grill the lamb chops 1-3 minutes for medium rare or 2-4 minutes for medium.

Serves 2

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Classic Lamb Chops

This classic flavour combination of garlic and herbs brings out the best in these rich and savory pan seared lamb chops.

Ingredients for marinade:

4 tbsps avocado oil

2 tbsps minced garlic

2 tbsps fresh minced rosemary

zest of 1 lemon

1 tsp lemon juice

1 tsp dry oregano

1/2 tsp sea salt

1/4 tsp black pepper

1 tbsp fresh chopped mint

8 lamb chops

2 tbsps olive oil

Combine everything for the marinade and slather it on both sides of the lamb chops. Marinate for 30 minutes or overnight in the fridge.

When ready to cook first bring the chops to room temperature, so remove them from the fridge for 30 minutes before cooking. Heat olive oil in a pan to medium high heat and sear the meat 1 minute on each side.

Continue cooking until desired doneness:

1-3 minutes for medium rare, internal temp 130°F

2-4 minutes for medium, internal temp 140°F

3-5 minutes for medium well, internal temp 150°F

(Note that medium well is not recommended for lamb as they may become dry.)

Remove from heat and cover with foil for 10 minutes before serving. Lovely with mint jelly or mint sauce.

If you'd like a little homemade Mint Sauce with your lamb check out this recipe for Classic Mint Sauce with Malt Vinegar:

https://hotandcoldrunningmom.blogspot.com/2014/08/classic-mint-sauce-with-malt-vinegar.html

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Lamb in Red Wine Sauce

Even if you think you don't like lamb, you'll love this!
Got this recipe from my friend many years ago and it's been my go-to lamb recipe ever since.

Ingredients:

5 1/2 lb leg of lamb, preferably boneless
3-4 garlic cloves, slivered
2 tbsps olive oil
1 tsp lemon juice
1 tsp dry rosemary
1 small onion, minced
1/2 cup red wine
1 cup beef stock
1 tbsp cornstarch
1 tsp tomato paste
salt and pepper to taste

First, pat the lamb dry with a paper towel. If it's a bone-in, remove alot of the fat and cut 25 slits in the meat. If it's boneless, keep the net or string on and carefully cut slits in meat without cutting net. Insert the garlic slivers.

Combine olive oil, lemon juice and dry rosemary, then brush or rub all over the leg. 

Let stand 30-60 minutes at room temperature.

Roast at 450F for the first 15 minutes.

Then reduce oven temperature to 325F and roast 1 hour and 30-40 minutes or until meat thermometer reads 125. Check internal temperature about 30 minutes before the expected end time.

Remove to a platter, cover with foil and let stand 15 minutes before cutting. It will continue to cook a bit while standing.  Then snip off the netting and slice. But while it's standing prepare the sauce.

Red Wine Sauce:
Skim fat from the roasting pan. Add onion and cook over medium heat for 4 minutes.

Pour wine over and bring to a boil, scraping the brown bits from the pan. Add beef stock and return to a boil.

Stir cornstarch and 1 tbsp water together and whisk into the stock.

Blend in the tomato paste and add salt and pepper to taste.

 Serves 10-12

Original recipe was possibly from Canadian Living magazine.

Lamb Meatballs with Traditional English Mint Sauce

They had ground lamb on sale this week. (That almost never happens) and I had some homemade mint sauce on the shelf so.....

12 oz (350 g) ground lamb
1/2 cup chopped onion
2 tbsps bread crumbs
1 clove garlic, minced
2 tsps dried mint
1 tsp dried oregano
1/4 tsp salt
1/4 tsp pepper
1  1/2 tsps lemon juice

Combine everything well and form into balls.  I made 12 heaping tablespoonful balls.  This does make a small batch, but you could double or triple it if you want to make more.

Heat a little olive oil in a skillet and lightly brown the meatballs on all sides.

Transfer to a lined baking sheet and bake at 350 F for 10-15 minutes.

Serve with mint sauce. You could buy it, but if you want to make it here's the link to an easy recipe.

Classic Mint Sauce with Malt Vinegar

http://hotandcoldrunningmom.blogspot.ca/2014/08/classic-mint-sauce-with-malt-vinegar.html