pan cooked butter garlic lamb with mint sauce

Name: pan cooked butter garlic lamb with mint sauce
Total time: 1 h
Yield: 4 Servings
Ingredients: 8 (1 1/4-inch thick) lamb loin or rib chops; 4 cloves garlic; 1/4 cup fresh herb leaves, such as parsley, mint, or oregano; 4 tablespoons unsalted butter; 4 tablespoons olive oil; sea salt and pepper; 2 cups fresh mint; ½ cup sherry vinegar; ⅓ cup sugar; 1/3 cup water; pinch of salt

There is nothing like a well cooked and seasoned piece of lamb for a weekend lunch or dinner. Lamb works well with so many different herbs but butter and garlic make a simple seasoning that is delicious. And the fresh mint sauce just makes the whole dish come together.

You can use lamb chops or even the little lollipop medallions (though more expensive) for this recipe. It is really fast with either cut of meat, though medallions usually require less cooking time.

Lamb should be cooked to about 145F for rare, 160F for medium and as high as 170F for well done.

pan cooked butter garlic lamb with mint sauce

You can use lamb chops or even the little lollipop medallions (though more expensive) for this recipe. It is really fast with either cut of meat, though medallions usually require less cooking time.

Lamb should be cooked to about 145F for rare, 160F for medium and as high as 170F for well done.

Posted by Barbara

Ingredients

Recipe serves: 4

	8 (1 1/4-inch thick) lamb loin or rib chops
	4 cloves garlic
	1/4 cup fresh herb leaves, such as parsley, mint, or oregano
	4 tablespoons unsalted butter
	4 tablespoons olive oil
	sea salt and pepper
	mint sauce
	2 cups fresh mint
	½ cup sherry vinegar
	⅓ cup sugar
	1/3 cup water
	pinch of salt

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Posted by Barbara

time
1 hour
serves
4
skill level
Easy

Ingredients

8 (1 1/4-inch thick) lamb loin or rib chops
4 cloves garlic
1/4 cup fresh herb leaves, such as parsley, mint, or oregano
4 tablespoons unsalted butter
4 tablespoons olive oil
sea salt and pepper
mint sauce
2 cups fresh mint
½ cup sherry vinegar
⅓ cup sugar
1/3 cup water
pinch of salt

Directions

1 Done	Season one hour or up to one day before Salt all sides of the lamb chop. If using within one hour keep at room temperature. Otherwise refrigerate for up to 24 hours and bring up to room temperature one hour before cooking.
2 Done	mint sauce Combine vinegar and sugar in a small saucepan with water and a pinch of salt.
3 Done	Bring to a boil and cook for about 30 seconds longer.
4 Done	Cool for a few minutes, then place in a blender with mint; blend until smooth.
5 Done	Keep at room temperature until ready to serve (or refrigerate overnight and return to room temperature before serving).
6 Done	lamb Melt butter and olive oil in a large saute pan over over medium-high heat until sizzling but not yet browned.
7 Done	Add the lamb chops, bring heat to medium and sear until browned on both sides. Cook each side for about 4-6 minutes. Use a meat thermometer in the center of the chop to gauge temperature of 145F.
8 Done	Remove from heat and toss over the fresh herbs. Serve immediately or also quite nice at room temperature.