Lamb Chops with Mint and Vinegar Recipe

Name: Lamb Chops with Mint and Vinegar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pint dry white wine; 2 heads garlic, not peeled or separated, cut in 1/2 through the cloves; 1 large bunch mint (reserve enough leaves for 2 tablespoons coarsely chopped) Use the rest for broth; 2 quarts veal stock, or canned chicken broth; Oil, for sauteing; 4 double rib lamb chops; 1/4 cup red wine vinegar; 3 to 4 tablespoons cold butter, cut into cubes; Salt and pepper; Sugar

Servings: persons

1
Make broth by combining the lamb trimmings (or use lamb shank cut up), wine, garlic, mint and stock.
2
Bring to a boil then reduce to a simmer for 1 hour.
3
Skim occasionally.
4
Strain broth through a fine chinoise and set aside, remove fat from top as it cools and comes to the surface.
5
(This will be more broth than you need for 4 chops)
6
In a hot saute pan with a little oil, saute lamb chops on all sides until medium-rare.
7
Finish in the oven, if necessary.
8
Set chops aside to rest for a few minutes while you make the sauce.
9
Wipe out the saute pan and pour in the red wine vinegar, reduce over high heat until almost dry.
10
Add 1 cup of the lamb broth and continue to reduce by about 1/2.
11
Reduce heat to low and swirl in the butter to lightly thicken the sauce.
12
Season with salt and pepper and a tiny pinch of sugar.
13
If desired add more vinegar.
14
Stir in the chopped mint and any juices from the lamb chops.

1514

kcal

Calories

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pint dry white wine, 2 heads garlic, not peeled or separated, cut in 1/2 through the cloves, 1 large bunch mint (reserve enough leaves for 2 tablespoons coarsely chopped) Use the rest for broth, 2 quarts veal stock, or canned chicken broth, and more.

Yes, Lamb Chops with Mint and Vinegar falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb Chops with Mint and Vinegar

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions