Recipe courtesy of Sara Moulton
25 min
15 min
4 servings



Mince garlic. Pat lamb chops dry. In a small bowl stir together garlic,rosemary, mint, and 1 tablespoon oil. Rub mixture onto lamb and season with salt and pepper. In a heavy non-stick skillet, heat 2 tablespoons oil over moderate heat until hot but not smoking and cook lamb chops 3 to 5 minutes on each side for medium-rare meat. Transfer lamb chops to a plate. Make salsa: Toast pine nuts in a dry skillet over moderate heat until golden. Seed cucumber and cut into 1/4-inch dice. In a bowl whisk together jelly, vinegar and oil until jelly is broken up into tiny pieces and add remaining salsa ingredients, tossing. Season salsa with salt and pepper. (Do not make salsa ahead or it will become watery.)

Top lamb with some salsa and serve remaining salsa on the side.


Roast Leg of Lamb

Baby Lamb Chops with Parsley and Mint Pesto Dipping Sauce

Recipe courtesy of Rachael Ray

Herb-Roasted Lamb

Recipe courtesy of Ina Garten

Rack of Lamb

Recipe courtesy of Ina Garten

Crispy Lamb Chops and Fresh Mint Jelly

Recipe courtesy of Nancy Fuller

Roasted Leg of Lamb

Recipe courtesy of Bobby Flay

Grilled Leg of Lamb

Recipe courtesy of Ina Garten

Grilled Leg of Lamb

Recipe courtesy of Tim Ferree

Lamb Lollipops

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking