Recipe courtesy of David Waltuck

Lamb Chops with Mint and Vinegar

  • Level: Easy
  • Total: 1 hr 40 min
  • Prep: 10 min
  • Cook: 1 hr 30 min
  • Yield: 2 servings
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Ingredients

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

Directions

  1. Make broth by combining the lamb trimmings (or use lamb shank cut up), wine, garlic, mint and stock. Bring to a boil then reduce to a simmer for 1 hour. Skim occasionally.
  2. Strain broth through a fine chinoise and set aside, remove fat from top as it cools and comes to the surface. (This will be more broth than you need for 4 chops)
  3. In a hot saute pan with a little oil, saute lamb chops on all sides until medium-rare. Finish in the oven, if necessary. Set chops aside to rest for a few minutes while you make the sauce.
  4. Wipe out the saute pan and pour in the red wine vinegar, reduce over high heat until almost dry. Add 1 cup of the lamb broth and continue to reduce by about 1/2. Reduce heat to low and swirl in the butter to lightly thicken the sauce.
  5. Season with salt and pepper and a tiny pinch of sugar. If desired add more vinegar.
  6. Stir in the chopped mint and any juices from the lamb chops.
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