Mint Julep Sauce for Lamb Chops
Fresh mint leaves, bourbon, sugar and red wine vinegar are gently simmered together for a light and fresh mint julep sauce for lamb chops.
Servings 6
Calories 165kcal
Ingredients
For the mint julep sauce:
- ¾ cup chopped mint
- 1 ½ tablespoons bourbon
- 2 tablespoons granulated sugar
- 2 tablespoons red wine vinegar
For the lamb chops:
- 6 4 ounce lamb chops
- 1 tablespoon unsalted butter
- 1 tablespoon cooking oil
- Additional chopped fresh mint for garnish
Instructions
For the mint julep sauce:
- Place all the mint julep sauce ingredients in the bowl of a blender or food processor. Process until the mint is finely chopped and everything is evenly mixed.
- Pour the mixture into a small saucepan. Bring to a boil over medium heat. Reduce the heat and simmer until the sugar is dissolved and the alcohol in the bourbon is evaporated, no more than a minute.
- Remove the pan from the heat and set aside. Sauce will thicken as it cools.
For the lamb chops:
- Season both side of the chops with salt and pepper.
- Heat 1-2 tablespoons of cooking oil in a large skillet over medium-high.
- Once the oil is hot, place the chops in the skillet. You may have to do this in batches, don’t overcrowd the pan.
- Sear the chops for one minute and thirty seconds on each side. Thicker chops may require a longer cook time, up to three minutes per side. Lamb chops should be cooked until they reach an internal temperature of 145 degrees F for medium rare, 160 degrees F for medium and 170 degrees F for well done.
- To serve, place a few chops on a plate. Drizzle the mint sauce over the top. Sprinkle with additional chopped fresh mint on the side.
Nutrition
Serving: 1chop | Calories: 165kcal | Protein: 15g | Fat: 11g | Saturated Fat: 5.8g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 4.6g | Trans Fat: 0.8g | Cholesterol: 49mg | Sodium: 43mg | Potassium: 158mg | Vitamin C: 0.4mg | Calcium: 5mg | Iron: 1.2mg
