Minty Lamb Chops

Say 'I love you' with some delicious minty lamb chops for a special Valentine's dinner.

This recipe has been in my collection forever. I've tried lamb chops every which way, but this remains my favorite. I don’t bother to make them any other way anymore as they are so very easy and tasty.

Mint goes very nicely with the strong flavor of the lamb, and because the sauce has so many balancing ingredients, the mint isn't overpowering at all, it's just perfect.

I recently made a rack of the Frenched chops as appetizers using this recipe and they were snapped up before I could walk back into the kitchen.

Minty Lamb Chops
(Serves 4, 2 chops each.)

• 3 tablespoons mint jelly
• 2 tablespoons white wine vinegar
• 1 tablespoon soy sauce (use gluten-free soy sauce for a GF dish)
• 1 tablespoon vegetable oil
• 2 tablespoons minced fresh mint or 2 teaspoons of dry mint leaves
• 2 teaspoons Dijon mustard
• 1/4 teaspoon pepper
• 1 clove garlic, finely chopped
• 8 lamb chops
• Salt and freshly ground pepper, to taste

Preheat broiler.

Minty Lamb Chops

In a small sauce pan, stir jelly over low heat just until melted, about 3 minutes. Remove from heat and stir in vinegar, soy sauce, oil, mint, mustard, 1/4 teaspoon pepper and garlic. Divide in two small bowls and set aside.

Salt and pepper both sides of lamb chops. Place chops on a rack in a broiler pan. Using the sauce from one of the bowls, generously brush mint sauce over top of chops.

Broil chops about 4 inches from heat until browned, about 10 minutes. Turn chops over and brush with more mint sauce. Cook until desired doneness, 8 to 10 minutes for medium-rare. Transfer two chops to each plate and top with a little of the sauce from the second bowl.