One of our featured items on special this week are our Virginia raised, grass-fed lamb loin chops. They are extremely tender with a wonderful mild flavor. Along with tasting great they also offer many nutritional benefits that grain fed lamb does not. For a quick and easy dinner we love to throw these chops on the grill after seasoning them with kosher salt and pepper. If you want to get more creative we have a great recipe that is always a hit with guests. The sauce is an amazing accompianment to the lamb loin chops. It is mint jelly jazzed up with a few other ingredients.
Recipe:
3 T mint jelly
1 T white wine vinegar
1T dijon mustard
1/4 cup chicken stock
2T olive oil
and of course Lamb chops
In a small bowl whisk together mint jelly, vinegar, mustard and chicken stock. Set aside while cooking the lamb.
Heat oil in a heavy-bottomed skillet over high heat. Season lamb chops with kosher salt and pepper. Add the chops and cook for 3-4 minutes on each side for medium rare. Put the chops on a platter and cover loosely with foil to let rest.
Remove the pan from the heat and discard the fat. Add the mint jelly mixture. Set over medium-high heat and cook stirring occasionally until slightly thickened. Approximately 2-4 minutes. Pour sauce over chops and serve.
Pick up some of our local fresh spinach and a bottle of wine to complete your meal. We recommend the Siete 7 which is an organic Garnacha/Tempranillo blend from Spain.
No comments:
Post a Comment