Photographer: Burris, Ken
Publish Date: 2008-10-01
Yield: 4 servings
Total Time: 40 minutes
Prep Time: 35 minutes
Lamb with mint jelly is a tried-and-true combination and this recipe takes the idea to new heights. The sweet, shocking green jelly is transformed into a richly flavored and pleasingly dark sauce. Make It a Meal: Serve with whole-wheat couscous and peas.
- 1/3 cup apple juice
- 1 1/2 teaspoons cornstarch
- 8 lamb loin chops, trimmed of fat (about 1 1/2 pounds total)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1 teaspoon canola oil
- 1 shallot, minced
- 1/3 cup reduced-sodium beef broth
- 2 tablespoons cider vinegar
- 2 tablespoons mint jelly
- 2 tablespoons minced fresh mint, divided
- Preheat oven to 450°F. Combine apple juice and cornstarch in a small bowl; set aside.
- Sprinkle lamb chops with salt and pepper. Heat oil in a large ovenproof skillet over medium-high heat. Add the chops and cook until browned on one side, about 2 minutes. Turn them over and transfer the pan to the oven. Roast until an instant-read thermometer inserted horizontally into a chop registers 140°F for medium-rare, 6 to 10 minutes, depending on the thickness. Transfer the chops to a plate and tent with foil.
- Place the skillet over medium-high heat (take care, the handle will still be hot). Add shallot and cook, stirring constantly, until browned and softened, about 1 minute. Add broth, vinegar and jelly and bring to a boil, whisking to dissolve the jelly. Cook, whisking constantly, until the liquid has reduced by half, 2 to 3 minutes. Stir the cornstarch mixture; add to the pan and bring to a simmer, stirring constantly, until the sauce is thickened, about 30 seconds. Remove from the heat and stir in half the mint along with any accumulated juices from the chops. Serve the chops topped with the sauce and the remaining mint.
Per serving: 302 calories; 12 g fat (4 g saturated fat, 6g mono unsaturated fat); 108 mg cholesterol; 11 g carbohydrates; 35 g protein; 0 g fiber; 430 mg sodium; 486 mg potassium
Nutrtion Bonus: Selenium (53% daily value), Zinc (33% dv), Iron (15% dv).
Exchanges: 1 other carb., 5 lean meat
Carbohydrate Servings: 1
- Special Health Consideration(s)
- Low Calorie
- Low Carb
- Low Sat Fat
- Low Sodium
- Heart Healthy
- Diabetes Appropriate
- Healthy Weight
- Seasons & Occassions
- Mother's Day
- New Year's
- Valentine's Day
- Father's Day
- Main Ingredient(s)
- Dish Type(s)
- Main Dish
Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. Eating Well cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.
Gluten-Free Disclaimer: We have verified that these recipes do not include the following gluten-containing ingredients: wheat (all varieties, including spelt and kamut, wheat germ or bran and other forms of wheat protein), rye, barley (in all forms, including malt, malt flavoring, malt vinegar and malt extract), oats, triticale or beer/ale. However, many processed foods, such as broths, soy sauce and other condiments, may contain hidden sources of gluten. If a recipe calls for a packaged (e.g., canned) ingredient, we recommend that you carefully read the label to be sure it does not contain a hidden source of gluten.