Lamb chops with rosemary/mint sauce

Full credit to Rick Stein on this one. Have had this many times and is very nice.

• 8 lamb loin chops
• 300ml Chicken Stock
• Leaves from 1 sprig of rosemary, removed & bruised
• 2 garlic cloves, finely chopped
• Juice of ¼ of a lemon
• 15 gm of butter
• 1 tablespoon of monit jelly
• Salt & ground pepper

Reduce chicken stock by half & set aside

Season chops with salt & pepper. Heat a heavy based frying pan over a high heat, add the chops & cook them for 3-4 minutes on each side. Then turn them onto their fatty edges and cook until crispy & golden. Lift onto a plate & keep warm.

Add the rosemary, reduced stock, garlic, lemon juice, butter & mint jelly. Rub around the bottom of the pan to lift the caramelised juices. Leave to reduce right down to 4 or 5 Tablespoons of sauce. Pour through a sieve into a small pan (you can press some more juice out of the bits left in the sieve.

Arrange a couple of chops per plate & spoon some of the sauce over.


I've also done this with a rack of lamb, which is also very good. Although it needs to be put into an oven dish to be finished. I would wait to reduce the stock until I've added the rack to the oven. This usually gives it enough time to cook through and still remain pink - don't forget to let it sit for 5 minutes after you remove from the oven.