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
- Level: Easy
- Total: 1 hr 40 min
- Prep: 10 min
- Cook: 1 hr 30 min
- Yield: 2 servings
Ingredients
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Directions
- 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.
- 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)
- 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.
- 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.
- Season with salt and pepper and a tiny pinch of sugar. If desired add more vinegar.
- Stir in the chopped mint and any juices from the lamb chops.
