Ingredients
Scale
- 8 lamb chops (about 1 inch thick)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- 1 cup chicken broth
- 1/2 cup fresh mint leaves, chopped
- 2 tablespoons butter
- 1 tablespoon lemon juice
Instructions
- Season the lamb chops generously with salt and freshly ground black pepper on both sides.
- Heat the olive oil in a large skillet over medium-high heat. Place the lamb chops in the skillet, ensuring they are not overcrowded.
- Sear the lamb chops for about 3-4 minutes on each side for medium-rare, or longer if you prefer them more well-done.
- While the lamb chops are searing, prepare the mint sauce. In a small saucepan, combine the chicken broth and chopped fresh mint leaves.
- Bring the mixture to a simmer and let it reduce slightly for about 5 minutes, allowing the mint flavor to infuse into the broth.
- Remove the saucepan from the heat and stir in the butter and lemon juice until the butter is melted and the sauce is smooth.
- Drizzle the mint sauce generously over the seared lamb chops. Serve immediately.
Notes
- Choose lamb chops that are about 1 inch thick for even cooking.
- Ensure the lamb chops are dry before seasoning to help them sear properly.
- Sear the lamb chops in batches to maintain the heat and achieve a perfect sear.
- Use a meat thermometer to check the internal temperature. Medium-rare is around 130-135Β°F.
- Let the lamb chops rest for a few minutes before serving to allow the juices to redistribute.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan Fry
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 2 lamb chops
- Calories: 350 Kcal
- Sugar: 2g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 140mg