Garlicky Seared Lamb Chops with Mint Vinaigrette
The first time that I decided to really “go all out” with a meal for my boyfriend, John, was the night that I made him an entire rack of lamb. I, personally, do not eat lamb – but those that do seem to adore it as a special treat every now and again. While an entire rack of lamb is very impressive, it is also rather time consuming, expensive, and not exactly “figure friendly”! This recipe for Garlicky Seared Lamb Chops with Mint Vinaigrette allows you to make smaller portions, is much less expensive – and (Here’s the best part!) has less than a third of the calories and fat of a traditional rack of lamb.
Equipment
- 1 bowl
- 1 large non-stick skillet
- 1 platter
Ingredients
- 3 tablespoons reduced sodium chicken broth
- 1 tablespoon extra virgin olive oil
- 1 shallot, minced
- 1 garlic clove, minced
- 1 tablespoon grated lemon zest (1 whole lemon)
- 1 tablespoon fresh lemon juice
- ¼ cup fresh mint, chopped
- 1 teaspoon dried oregano
- ¾ teaspoon salt
- 4 loin or rib eye lamb chops (trimmed of all visible fat)
- ½ teaspoon coarsely ground black pepper
Instructions
- Combine the chicken broth, olive oil, shallot, garlic, lemon juice and zest, mint, oregano, and 1/4 teaspoon of the salt in a bowl. Set aside.
- Sprinkle both sides of the lamb chops with the remaining 1/2 teaspoon salt and the pepper.
- Preheat a large non-stick skillet over high heat. Spray with cooking spray. Place the chops in the skillet and cook until browned and done to taste (3-4 minutes on each side for medium).
- Transfer to a platter and spoon the mint vinaigrette over the meat.
Video
Notes
Mint Vinaigrette: The mint vinaigrette adds a refreshing and herbaceous element to the dish. Prepare it just before serving to preserve its vibrant green color and fresh flavors. Drizzle it over the seared lamb chops right before serving or serve it on the side as a dipping sauce.