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mint jelly lemon juice cardamom pods cold unsalted butter fresh mint chops garlic olive oil kosher salt
Viewed: 25 - Published at: 3 years agoIngredients
- One 8-ounce jar mint jelly
- 1/4 cup fresh lemon juice (about 1 lemon)
- Seeds from 4 cardamom pods (or 1/4 teaspoon ground cardamom)
- 2 tablespoons cold unsalted butter, cut into pieces
- 1/4 cup fresh mint leaves, cut into very thin strips
- 4 8-ounce double lamb rib chops, 1 1/2 inches thick
- 3 large cloves garlic, peeled and halved lengthwise
- 2 tablespoons olive oil
- Kosher salt and freshly cracked black pepper to taste
Method
- 1.
- Preheat the broiler, set on high if you have a choice.
- 2.
- Make the sauce: In a medium saute pan, warm the jelly over low heat until it liquefies.
- Stir in the lemon juice and cardamom, then raise the heat, bring to a simmer, and simmer until the sauce is reduced by half, about 10 minutes.
- Remove from the heat and add the cold butter a little at a time, swirling the pan to blend it into the sauce.
- Stir in the mint leaves and set aside.
- 3.
- As soon as the sauce is done, cook the chops: Dry the chops with paper towels, rub them with the cut sides of the garlic cloves, brush with olive oil, and season with salt and pepper.
- Place them on the rack of the broiler pan about 3 inches from the heat source and cook until well seared on the outside and done to your liking on the inside, 5 to 6 minutes per side for medium rare.
- To check for doneness, nick, peek, and cheat: Make a 1/4-inch cut in the thickest part of the meat: it should be slightly less done than you like it.
- Remove the chops from the broiler and allow to rest for 5 minutes.
- 4.
- Serve the chops accompanied by the sauce.
