Tuesday, September 29, 2009

Lamb Chops with Savory Mint Sauce

Every time I think of lamb, I automatically associate it with mint sauce.  During my time in her majesty's sovereign territory, I could count on seeing lamb with mint sauce on EVERY pub menu.  The concept seemed off-putting, because mint sauce, in my opinion, is over-le-top-sweet.  Yet, I’ve always had quite the fondness for mixing sweet and savory flavors.  {}  I thought perhaps if I could find a way to tart up the flavor with some sundried tomatoes and balsamic vinegar, there might still be a chance.  Et voila: Lamb Chops with Savory Mint Sauce.

Even skeptical Internet Cooking Boyfriend is now a believer.  


4 Lamb chops
½ c. Sundried tomatoes, chopped
1 c. Mint, chopped
1/3 c. Sugar
¼ c. Water
¼ c. Balsamic vinegar
Kosher salt
Olive oil


To make the mint sauce, combine the sundried tomatoes, mint, water, sugar, balsamic vinegar, and two teaspoons of salt. Blend together with a hand mixer or food processor and set aside.

First, sprinkle a little salt and pepper on both sides of the lamb chops. Then, drizzle two tablespoons of olive oil in a large sauté pan, bring to medium high heat, and add the lamb chops. Cook for about seven minutes and then turn the chops over in the pan to cook for another seven minutes.

After you’ve turned over the lamb chops, add the gnocchi to a pot of boiling, salted water for about three minutes or until the gnocchi floats to the top of the pot. Remove the gnocchi with a slotted spoon and transfer to a sauté pan with two tablespoons of butter over high heat. Zest the nutmeg over the gnocchi and cook until it gains sort of a golden color and little bit of a crust.

Pour the sauce over the lamb and serve immediately.

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