Lamb Chops With Minted Meyer Lemon Compote
Serves: 4
Irma Bergnaum
1 January 1970
Based on User reviews:
51
Spice
38
Sweetness
53
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Combine wine, sugar, and mint in heavy small saucepan
2
Bring to boil, stirring until sugar dissolves
3
Remove from heat; let stand 30 minutes
4
Strain syrup into medium saucepan; discard mint
5
Using vegetable peeler, remove peel from lemons in strips
6
Place strips in mini processor
7
Cut away all white pith from lemons and discard
8
Working on plate to catch juice, quarter lemons; remove seeds
9
Add lemons and juice to mini processor; using on/off turns, chop coarsely
10
Add lemon mixture to mint syrup
11
Boil until mixture is reduced to 2/3 cup, about 10 minutes
12
Stir in salt
13
Cool
14
Sprinkle lamb with salt and pepper
15
Heat 1 tablespoon oil in each of 2 large skillets over medium-high heat
16
Add lamb; cook to desired doneness, about 2 1/2 minutes per side for medium-rare
17
Serve lamb with compote
18
Combine wine, sugar, and mint in heavy small saucepan
19
Bring to boil, stirring until sugar dissolves
20
Remove from heat; let stand 30 minutes
21
Strain syrup into medium saucepan; discard mint
22
Using vegetable peeler, remove peel from lemons in strips
23
Place strips in mini processor
24
Cut away all white pith from lemons and discard
25
Working on plate to catch juice, quarter lemons; remove seeds
26
Add lemons and juice to mini processor; using on/off turns, chop coarsely
27
Add lemon mixture to mint syrup
28
Boil until mixture is reduced to 2/3 cup, about 10 minutes
29
Stir in salt
30
Cool
31
Sprinkle lamb with salt and pepper
32
Heat 1 tablespoon oil in each of 2 large skillets over medium-high heat
33
Add lamb; cook to desired doneness, about 2 1/2 minutes per side for medium-rare
34
Serve lamb with compote