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Ingredients

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Directions

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  • Rinse lamb chops and pat dry. Season on both sides with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Set aside.

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  • In a small saucepan, combine remaining 1/4 teaspoon each salt and pepper, the chopped mint, sugar, mustard, vinegar, 1 tablespoon of the olive oil and 1/4 cup water. Heat over high heat until boiling. Boil mint sauce 2 minutes; remove from heat.

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  • Meanwhile, heat remaining 2 tablespoons oil in a large skillet over medium-high to high heat. Once oil is hot, add half the lamb chops and cover with a sheet of foil to control spattering. Cook 2 minutes, then turn over. Cook an additional 2 to 3 minutes or until cooked to desired doneness. Remove to a platter and repeat with remaining chops. Serve with mint sauce alongside.

Nutrition Facts

157 calories; total fat 9g; saturated fat 2g; cholesterol 29mg; sodium 202mg; carbohydrates 9g; fiberg; protein 9g.

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