Broiled Lamb Chops with Herbed Reduction

When looking for an elegant entrée to serve at that special Springtime dinner, there is little that says “spring” and “elegant” like lamb, spring lamb. And please, hold the electric green mint flavored apple jelly. Try serving with this sophisticated herbed reduction or a traditional Fresh Mint Sauce.

The Chops

2 to 3 tablespoons of olive oil

2 to 3 cloves of garlic, sliced thinly

1 small sprig of fresh rosemary, about as long as your thumb

5 or 6 leaves of fresh mint

½ cup white wine

½ teaspoon sugar

8 thick lamb chops

Place the first six ingredients in a large zippable plastic bag and massage to gently to mix. Add the chops and massage again to insure that all the meat is coated. Place the bag in the refrigerator for an hour or two.

The Reduction

When ready to begin cooking, remove the chops from the bag, wipe clean and set aside. Strain the marinade and add;

1 cup of beef stock, broth or bouillon

Place in a saucepan and bring to a boil. Continue to boil, whisking, until the amount of liquid is reduced by half. Set aside.

To Assemble

Place the chops on a broiler pan and cook to desired degree of doneness. With delicate spring lamb, rare is best. Arrange the chops on a serving plate. Working quickly, scrape any pan drippings into the saucepan with the reduction and bring to a boil while whisking. Remove from heat and strain over the chops. Garnish with sprigs of fresh mint or rosemary. Serve with spring vegetables like:

Minted Peas

Asparagus in Herb Butter

Herbed New Potatoes

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Tastewells of Sonoma

is an online store offering you fine teas and herbs. We have also collected an excellent selection of gourmet pepper, including Long Peppers from Bali. You will be amazed by our selection of unique salts including Fleur de Sel, Pyramid Salt, Kosher Salt, Flake Salt and Hawaiian Red and Black salts.