Welsh Family Kitchen

Roasted Lamb Chops with Mint Sauce The original comes from Bon Appetit Ingredients: Lamb Chops 6 Tablespoons Dijon Mustard 3 cups fresh white breadcrumbs 6 tablespoons chopped fresh mint fresh mint sprigs Sauce: 1 cup + 2 Tablespoons chopped fresh mint 1/2 cup beef broth 1/3 cup minced shallots 6 Tablespoons Red Wine Vinegar 1/4 cup sugar 2 teaspoons corn starch Procedures: To make lamb: Preheat oven to 450°F. Sprinkle lamb with salt and pepper. Spread mustard on each side of each lamb chop. Mix breadcrumbs and mint in medium bowl. Press breadcrumb mixture onto lamb, coating completely. Arrange lamb chops on large baking sheet with rim. Roast lamb 10 minutes. Reduce oven temperature to 350°F. Roast until thermometer inserted into lamb registers 140°F. for medium-rare, about 20 minutes longer. Transfer lamb to work surface. Tent with foil; let stand 5 minutes. Arrange chops on plates. Garnish with mint sprigs; pass Mint Sauce separately. To make sauce: Combine 1 cup mint, broth, shallots, vinegar and sugar in heavy small non-aluminum saucepan. Stir over medium heat until sugar dissolves. Simmer 2 minutes. Remove from heat. Cover and let stand 2 hours. Strain sauce into large glass measuring cup. Place cornstarch in same saucepan. Gradually whisk in sauce. Bring to simmer over medium heat, stirring constantly. Stir until sauce thickens slightly and turns translucent, about 2 minutes. Remove from heat. Cool to room temperature. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Stir in remaining 2 tablespoon mint. Season to taste with salt and pepper. Makes about 1 cup. Notes: 2018-08-15: Yeah, this didn’t work very well. We’re going to demote this from our rotation in favor of Lamb Chops. We also had Alexjia Onion Rings which weren’t very good. 2017-05-12: Served with (sort of) roasted red onion, and foil gras. 2017-02-01: served with polenta. 2016-02-13: we used dried bread crumbs moistened with 2 Tablespoons whipping cream. 08/20/2018