Lamb Rib Chops, Mint Sauce

Another classic food pairing – lamb with mint sauce.

Mint Sauce:
Heat equal parts rice wine vinegar and water to a boil. Add honey and a splash of tamari (soy sauce) to taste. Finish by adding finely chopped fresh mint.

Lamb Rib Chops – Cut from the Rack, Cooked to Medium with a Nice Crust:

  • Brush the cold chops with olive oil, season with salt and pepper.
  • Place them in a heated pan on medium-high heat for 4 minutes on each side.
  • Place the pan in a 400 degree oven for 4 minutes.
  • Let rest before serving.
Ladle mint vinegar sauce on to the plate, then place the lamb on top. Garnish with mint sprig.
China Pattern: Spode, Regency Series “Jasmine”
Made in England, pattern first introduced c. 1825

2 thoughts on “Lamb Rib Chops, Mint Sauce”

  1. Can you believe that I’ve never had lamb with mint? Separately yes, but never together. Got to remedy that 🙂

  2. No, Cynthia, I cannot believe that. But then, I’m sure you’ve had many many other interesting food pairings that most of us never even thought of…

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