Lamb Chops With Mint And Vinegar
Serves: 4
Destiney Bartoletti
1 January 1970
Based on User reviews:
55
Spice
49
Sweetness
55
Sourness
44
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Make broth by combining the lamb trimmings (or use lamb shank cut up), wine, garlic, mint and stock
2
Bring to a boil then reduce to a simmer for 1 hour
3
Skim occasionally
4
Strain broth through a fine chinoise and set aside, remove fat from top as it cools and comes to the surface
5
(This will be more broth than you need for 4 chops) In a hot saute pan with a little oil, saute lamb chops on all sides until medium-rare
6
Finish in the oven, if necessary
7
Set chops aside to rest for a few minutes while you make the sauce
8
Wipe out the saute pan and pour in the red wine vinegar, reduce over high heat until almost dry
9
Add 1 cup of the lamb broth and continue to reduce by about 1/2
10
Reduce heat to low and swirl in the butter to lightly thicken the sauce
11
Season with salt and pepper and a tiny pinch of sugar
12
If desired add more vinegar
13
Stir in the chopped mint and any juices from the lamb chops