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Lamb Chops with Mint and Vinegar

1

pint

dry white wine

2

heads garlic, not peeled or separated, cut in 1/2 through the

cloves

1

large

bunch mint, (reserve enough leaves for 2 tablespoons coarsely

chopped), Use the rest for broth

2

quarts veal stock, or canned chicken broth

Oil,, for sauteing

4

double rib lamb chops

1/4

cup

red wine vinegar

3

to 4 tablespoons cold butter, cut into cubes

Salt, and pepper

Sugar

1

Make broth by combining the lamb trimmings (or use lamb shank cut

2

up), wine, garlic, mint and stock. Bring to a boil then reduce to a

3

simmer for 1 hour. Skim occasionally.

4

Strain broth through a fine chinoise and set aside, remove fat from

5

top as it cools and comes to the surface. (This will be more broth

6

than you need for 4 chops)

7

In a hot saute pan with a little oil, saute lamb chops on all sides

8

until medium-rare. Finish in the oven, if necessary. Set chops aside

9

to rest for a few minutes while you make the sauce.

10

Wipe out the saute pan and pour in the red wine vinegar, reduce over

11

high heat until almost dry. Add 1 cup of the lamb broth and continue

12

to reduce by about 1/2. Reduce heat to low and swirl in the butter

13

to lightly thicken the sauce.

14

Season with salt and pepper and a tiny pinch of sugar. If desired

15

add more vinegar.

16

Stir in the chopped mint and any juices from the lamb chops.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (26.1 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 7 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

859.72

Calories From Fat (2%)

18.2

% Daily Value

Total Fat 2.02g

3%

Saturated Fat 1.01g

5%

Cholesterol 10.3mg

3%

Sodium 1554.86mg

65%

Potassium 358.46mg

10%

Total Carbohydrates 102.97g

34%

Fiber 4.12g

16%

Sugar 20.7g

 

Protein 20.46g

41%