Lamb Chops with Cherry Mint Sauce

Total Time:
8 hr 45 min
20 min
8 hr
25 min

3 or 6 servings

  • 6 Colorado lamb chops
  • 1 cup extra-virgin olive oil
  • 1 tablespoon fresh rosemary leaves
  • 4 cloves garlic, sliced
  • Kosher salt
  • Black pepper
  • Cherry Mint Sauce, recipe follows
  • 6 fresh mint sprigs, for garnish
  • Rinse lamb chops under cold running water and pat dry with paper towels. Place the lamb chops in a large resealable plastic bag and add olive oil, rosemary, and garlic. Let marinate overnight in the refrigerator.

  • Preheat your grill. Remove the lamb chops from the plastic bag and season with salt and pepper. Place the lamb chops on the grill at a 45 degree angle to establish nice grill marks. Once the internal temperature has reached 135 to 140 degrees, remove the lamb chops from the grill and let rest for 5 minutes before serving.

  • Spoon the Cherry Mint Sauce over the meat and serve with mashed potatoes and string beans, if desired. Garnish each plate with a sprig of mint.

Cherry Mint Sauce:
  • 2 cups dried cherries

  • 4 cups cabernet

  • 2 cups mint stems

  • 1 cup mint leaves, chopped

  • 1/4 cup sugar

  • 3/4 cup water

  • 1/8 cup cornstarch

  • Place cherries, wine, and mint stems in a large skillet and bring to a boil; cook until reduced by 2/3 and then remove stems. Whisk in chopped mint and sugar. In a small bowl, mix together water and cornstarch to form a slurry, and then add to the cherry sauce. Cook the sauce until it coats the back of a wooden spoon.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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