Lamb Chops
with Vinaigrette

Côtes d' Agneau
Vinaigrette à la Menthe


This is an easy lamb chops recipe with a fresh mint vinaigrette dressing. It is so wonderful with spring lamb but also at any time of year for a quick and satisfying meal. Fresh mint is best if you have any as it's aroma and freshness is so much better than a jar of mint sauce.

Buy the best loin lamb chops you can afford as they will be succulent and juicy which will make your lamb chops recipe that much better.

Ingredients

1–2 chops per person

Black pepper

Fresh mint

Sautéed potatoes or boiled potatoes

For Vinaigrette Dressing

2 tablespoons white wine vinegar

1/2 teaspoon clear honey

3 tablespoons olive oil

20gm of fresh mint leaves, finely chopped

1 small garlic clove, finely chopped

1 small ripe tomato, peeled, seeded and finely chopped

Salt and pepper



Method

·         First you need to make your vinaigrette dressing so that it is ready when you have cooked your lamb chops.

·         If you are going to serve your lamb chops recipe with either sautéed or boiled potatoes you need to prepare these and begin cooking them before cooking the chops so that they are ready to serve when your lamb chop recipe is complete.

·         Place the vinegar, honey, garlic, salt and pepper into a small bowl and mix together thoroughly - a small whisk is useful for this or a fork it you don't have one.

·         Mix in the olive oil very slowly then gently stir in the mint and finally the tomatoes. Set aside and leave for about an hour.

To prepare your lamb chops, place them on a board and carefully cut away any excess fat.

·        Sprinkle the lamb chops with the black pepper and press it on to both sides of the meat so it is coated evenly.

·         Now grease a heavy cast iron griddle and set it over a high heat until it is very hot but not smoking or you will burn them.

·         Place the lamb chops on the griddle and reduce the heat to medium whilst they begin cooking.

·         Cook them for about 6 minutes and turn and cook again on other side for about 6 minutes. 

Just as a guide, it depends on how you like your lamb cooked but for rare the lamb will be soft when pressed; for medium-rare it will be springy and if you want them well done they will be firm when pressed.

When your chops are ready you can serve them with either sauteed or boiled potatoes garnished with the mint vinaigrette.


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