Reviews (1) Add Rating & Review 9 Ratings 5 star values: 0 4 star values: 4 3 star values: 4 2 star values: 1 1 star values: 0 Martha Stewart Member Rating: Unrated 04/17/2017 Doubled the mint sauce and tripled the honey; very good with grilled leg of lamb for Easter.
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Gallery Read the full recipe after the video. Recipe Summary prep: 30 mins total: 30 mins Servings: 2 edf_402_lamb.jpg
Ingredients Ingredient Checklist 2 teaspoons white-wine vinegar 1 teaspoon Dijon mustard 1 teaspoon honey 2 tablespoons olive oil 1/4 cup fresh mint leaves, finely chopped Coarse salt and ground pepper 4 lamb rib chops (3 to 5 ounces each), fat trimmed from bones 1 tablespoon butter 8 ounces mixed mushrooms, shiitake stems discarded, all others trimmed, caps and stems coarsely chopped
Gallery Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 30 mins Servings: 2 edf_402_lamb.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 30 mins Servings: 2
Recipe Summary
prep: 30 mins total: 30 mins
Servings: 2
prep: 30 mins
total: 30 mins
prep:
30 mins
total:
Servings: 2
2
edf_402_lamb.jpg
edf_402_lamb.jpg
Ingredients
Ingredients
- 2 teaspoons white-wine vinegar 1 teaspoon Dijon mustard 1 teaspoon honey 2 tablespoons olive oil 1/4 cup fresh mint leaves, finely chopped Coarse salt and ground pepper 4 lamb rib chops (3 to 5 ounces each), fat trimmed from bones 1 tablespoon butter 8 ounces mixed mushrooms, shiitake stems discarded, all others trimmed, caps and stems coarsely chopped
Directions
Make mint sauce: In a small bowl, combine vinegar, mustard, and honey. Whisk in oil and mint. Season with salt and pepper; set aside. If making ahead, cover and refrigerate up to 1 day. Before serving, bring to room temperature, and whisk.
Heat a large skillet over medium-high. Season lamb with pepper. Sprinkle 1 teaspoon coarse salt evenly in skillet. Add chops; cook 2 to 4 minutes per side for medium-rare. Transfer to a plate; cover loosely with aluminum foil to keep warm.
Melt half the butter in a medium skillet over medium heat. Add mushrooms; season with salt and pepper. Cook until browned and softened, 4 to 5 minutes. Add 2 tablespoons water; stir, scraping up browned bits, and cook until liquid has evaporated, about 1 minute. Remove from heat. Stir in remaining butter; season with salt and pepper. Arrange chops on serving plates, and top with mint sauce. Serve with mushrooms and Easy Celery Root Puree.
Reviews (1)
Add Rating & Review 9 Ratings 5 star values: 0 4 star values: 4 3 star values: 4 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: Unrated 04/17/2017 Doubled the mint sauce and tripled the honey; very good with grilled leg of lamb for Easter.
Reviews (1)
Add Rating & Review 9 Ratings 5 star values: 0 4 star values: 4 3 star values: 4 2 star values: 1 1 star values: 0
Add Rating & Review
9 Ratings 5 star values: 0 4 star values: 4 3 star values: 4 2 star values: 1 1 star values: 0
9 Ratings 5 star values: 0 4 star values: 4 3 star values: 4 2 star values: 1 1 star values: 0
9 Ratings 5 star values: 0 4 star values: 4 3 star values: 4 2 star values: 1 1 star values: 0
5 star values: 0 4 star values: 4 3 star values: 4 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: Unrated 04/17/2017 Doubled the mint sauce and tripled the honey; very good with grilled leg of lamb for Easter.Martha Stewart Member
Rating: Unrated 04/17/2017
Doubled the mint sauce and tripled the honey; very good with grilled leg of lamb for Easter.
Rating: Unrated
All Reviews for Lamb Chops with Mint Sauce and Mushrooms
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Lamb Chops with Mint Sauce and Mushrooms
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
