Lamb Chops with Minted Meyer Lemon Compote

1. 1

   Combine wine, sugar, and mint in heavy small saucepan.

2. 2

   Bring to boil, stirring until sugar dissolves.

3. 3

   Remove from heat; let stand 30 minutes.

4. 4

   Strain syrup into medium saucepan; discard mint.

5. 5

   Using vegetable peeler, remove peel from lemons in strips.

6. 6

   Place strips in mini processor.

7. 7

   Cut away all white pith from lemons and discard.

8. 8

   Working on plate to catch juice, quarter lemons; remove seeds.

9. 9

   Add lemons and juice to mini processor; using on/off turns, chop coarsely.

10. 10

    Add lemon mixture to mint syrup.

11. 11

    Boil until mixture is reduced to 2/3 cup, about 10 minutes.

12. 12

    Stir in salt.

13. 13

    Cool.

14. 14

    Sprinkle lamb with salt and pepper.

15. 15

    Heat 1 tablespoon oil in each of 2 large skillets over medium-high heat.

16. 16

    Add lamb; cook to desired doneness, about 2 1/2 minutes per side for medium-rare.

17. 17

    Serve lamb with compote.

* Per serving · 4 servings · Values may vary.

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