These lamb chops are served with a jelly, mint and apple juice reduction and make a wonderful main course.
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These lamb chops are served with a jelly, mint and apple juice reduction and make a wonderful main course.
8 lamb loin chops, trimmed
1/2 tsp salt
1/2 tsp white pepper
1 tbsp olive oil
1/4 cup chopped onion
1/2 cup beef broth
1/2 cup apple juice
1/4 cup mint jelly
1 tbsp Clabber Girl Corn Starch
2 – 4 tbsp diced mint
Preheat oven to 450° F. In a bowl, whisk together cornstarch and juice. Heat skillet over medium heat, add oil and cook lamb chops about 2 minutes on each side. Remove from stove top and place pan in oven, baking about 10 minutes until the middle reaches at least 140 F. On stove top pour leftover pan drippings into a saucepan and add onion. (if not enough drippings, add 1 tsp oil) Cook about 2 minutes, stirring well until onion is tender. Add juice mixture, broth and jelly. Continue heating, stirring continually, until mixture thickens. Remove from heat and stir in half the diced mint; pour over lamb chops and sprinkle remaining mint on top for garnish.
8 lamb loin chops, trimmed
1/2 tsp salt
1/2 tsp white pepper
1 tbsp olive oil
1/4 cup chopped onion
1/2 cup beef broth
1/2 cup apple juice
1/4 cup mint jelly
1 tbsp Clabber Girl Corn Starch
2 – 4 tbsp diced mint
Preheat oven to 450° F. In a bowl, whisk together cornstarch and juice. Heat skillet over medium heat, add oil and cook lamb chops about 2 minutes on each side. Remove from stove top and place pan in oven, baking about 10 minutes until the middle reaches at least 140 F. On stove top pour leftover pan drippings into a saucepan and add onion. (if not enough drippings, add 1 tsp oil) Cook about 2 minutes, stirring well until onion is tender. Add juice mixture, broth and jelly. Continue heating, stirring continually, until mixture thickens. Remove from heat and stir in half the diced mint; pour over lamb chops and sprinkle remaining mint on top for garnish.