I'm Back Recipe: Lamb Chops and Mint Sauce

My A+ photography skills at work...not!
Ahhh, it feels good to be back.  Life has been hectic, and I have been neglecting a lot of things I enjoy.  I haven't been surfing, even though I work for a surfboard manufacturing company, that's pretty lame.  I took 3 weeks off from working out and then went to CrossFit on Saturday, boy was that painful.  It really is amazing how fast your body goes from from fab to flab.  But most of all, I have been neglecting my blog.  I actually have been neglecting cooking.  It's really hard to stay strict paleo and eat out all the time.  It's even harder when your boss' lovely wife brings in a bundt cake especially for you from the most amazing bakery you have ever been to! (See: Nothing Bundt Cakes, Chocolate Chocolate Chip).  Seems life is settling down a bit, so I am back on the proverbial wagon.  I did a cook-up yesterday and am writing this inspiring post.  On to the food!  Interestingly, mint has such a long and storied history with lamb for not such a good reason.  See, back in the day, lamb had a very gamey taste and smell, so in order to mask it's not so pleasantness, it was most often accompanied by some sort of mint, usually in the form of jelly.  The words "mint jelly" do not sound appealing to me, so I made a mint sauce to accompany my lamb chops.  You will notice I am not mentioning the price of this lovely lamb.  It was not cheap, let's just leave it at that.  This recipe takes almost no effort, just a grill and a food processor.  Pretty simple for a busy life.

Lamb Chops with Mint Sauce
(Print Recipe)
1 lb. Lamb "Porterhouse" chops
3 cups Mint, lightly packed
1/2 cup Cilantro
1 Tbls Dijon mustard
1 Tbls Red wine vinegar
1 Garlic clove
1/4 - 1/2 cup Olive oil
Salt & Pepper

Note: I served these with a side of mashed parsnips and carrots.

To the bowl of a food processor, add mint, cilantro, dijon, vinegar, garlic, salt and pepper.  While motor is running, drizzle in olive oil until you reach desired consistency.  I like mine a little loose, I used about a 1/3 cup oil.  Set aside.  Pre-heat your grill pan or outdoor grill for the lamb chops.  Lightly season your chops with salt and pepper.  Sear on one side for 2-3 minutes, flip for another 2 for medium-rare.  Top with mint sauce and serve.  Could that be any easier?  

Ian wanted his chops styled like this :)


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