Wednesday, January 4, 2017

Grilled lamb chops with mint sauce

Lamb chops always taste better when drizzled with mint sauce and served with seasonal vegetables.

Grilled lamb chops with mint sauce

Mint sauce

  1. Step 1

    To make the mint sauce, place the sugar and water in a small saucepan, and stir over low heat until the sugar dissolves. Increase heat to medium-high and bring to the boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, for 2 minutes or until the mixture reduces and thickens slightly. Set aside for 20 minutes to cool completely. Once cold, stir in the mint and vinegar.

  2. Step 2

    Meanwhile, remove the grill tray from the grill (this prevents the tray from becoming hot and the chops from sticking to it). Preheat grill on high. Place the chops on the grill tray under the preheated grill (the grill tray should be about 5cm from the grilling heat source) and cook for 4 1/2 minutes each side for medium. Transfer to a plate, cover loosely with foil and set aside for 5 minutes to rest.

  3. Step 3

    Add the potatoes to a medium saucepan of boiling water and cook, over high heat, partially covered, for 12 minutes or until tender. Add the carrots for the last 4 minutes of cooking, and the peas for the last minute.

  4. Step 4

    Drain the vegetables and divide among serving plates. Add the lamb chops and drizzle with the mint sauce.

Related Posts:

  • Rosemary lamb cutlets with green goddess dressingCombine avocado, vinegar, parsley, chives, and lemon and sour cream to make the ultimate salad dressing. 1 tablespoon rosemary, finely chopped 2 teaspoons garlic salt 2 tablespoons extra virgin olive oil … Read More
  • Champagne cocktailSee in 2014 with these classic cocktails - and make sure you have a happy and safe New Year's Eve! 6 white sugar cubes Angostura bitters, to taste 2 tablespoons brandy 1 x 750ml btl Champagne or spar… Read More
  • Black forest trifleFeed the masses with no hassles. This easy __dessert is guaranteed to be a crowd pleaser - we've made it bigger and better! 2 x 415g cans stoneless black cherries in syrup 1 1/2 tablespoons boiling water … Read More
  • Tuna, egg & asparagus salad 4 baby coliban potatoes 1 bunch asparagus, trimmed, halved crossways 4 eggs 2 (200g each) tuna steaks Olive oil cooking spray Salt & freshly ground pepper 2 x 100g pkts baby watercres… Read More
  • Gluten and dairy-free almond & coconut rhubarb cakeThis decadent cake is suitable for those of us who need to avoid dairy or gluten. Equipment 18cm round spring form pan. Ingredients 175g pure icing sugar, plus extra to sprinkle 160g almond meal … Read More

0 comments:

Post a Comment