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Add a photoLamb chops are treat enough on our table, but we especially enjoyed them with this mint-infused mushroom sauce. When I spotted O-bone lamb chops on sale and considered my bounty of fresh garden mint, I knew the two were destined to marry! This recipe was inspired by the Longhorn Steak House, though I reverted to packaged gravy mix in lieu of the brown sauce so the glaze would more aptly be called gravy. Served with rice pilaf and garden green beans. Lip-smacking delicious!
Ingredients
- 1 1/2 ounces fresh mint, rough chopped. including stems. (About 2 hand-fulls if you don't have a scale)
- 1/2 cup cider vinegar
- 1/4 cup sugar
- 1 cup prepared brown sauce
- 4 ounces fresh mushrooms, sliced or chopped
- 1 tablespoon butter or EVOO
- 1 tablespoon finely chopped fresh mint leaves
- 4 lamb chops
- Salt & pepper to taste
Directions
- Combine rough-chopped mint, cider and sugar in 2-quart saucepan. Simmer until it reduces and turns almost syrup-like. Strain out mint.
- Meanwhile saute mushrooms in butter or EVOO. Stir in the brown sauce.
- Add mint syrup to mushroom brown sauce, then stir in fine chopped mint. Cover and keep warm while grilling chops.
- Salt and pepper chops to taste and grill them on both sides. Serve with prepared mushroom and cider-mint sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 150g | |
| Recipe makes 4 servings | |
| Calories 164 | |
| Calories from Fat 27 | 16% |
| Total Fat 3.09g | 4% |
| Saturated Fat 1.85g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 31mg | 1% |
| Potassium 203mg | 6% |
| Total Carbs 33.39g | 9% |
| Dietary Fiber 1.4g | 5% |
| Sugars 31.32g | 21% |
| Protein 1.33g | 2% |
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