Recipe courtesy of David Waltuck

Lamb Chops with Mint and Vinegar

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



  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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