Recipe: Lamb Chops with Mint and Mustard Dipping Sauce

Hi Page:-) This recipe is from Rachel Ray. I have not tried this but it did receive very good reviews. A couple of things about lamb and lamb chops. The fat is what makes lamb have a very strong flavor. If you are not fond of that flavor, trim some of the fat off. I would leave some on since you are serving lamb and it should have that distictive flavor. Lamb should probably not be cooked beyond medium or it will be tough and dry. Personally, I favor medium-rare to medium so there is still a pink center. I am also posting another rceipe for Grilled Lamb Chops with Rosemary for you to consider. Again, a personal preference, I prefer lamb chops grilled on an outdoor grill. A leg of lamb is great butterflied and grilled but a leg of lamb on the bone is wonderful done in the oven. Check out Terry/MD's recipe for leg of lamb. I have made it a couple of times for Easter and it is absolutely delicious. I hope whatever you decide to do, that you enjoy your lamb chops, Page!

LAMB CHOPS WITH MINT AND MUSTARD DIPPING SAUCE
Source: Rachael Ray
Yield: 4 servings

2 cloves smashed garlic
2/3 cup extra-virgin olive oil, eyeball it
12 loin lamb chops, 1/2 to 3/4-inch thick each
Salt and pepper
3 rounded tablespoons prepared grain mustard
2 tablespoons white wine vinegar, 2 splashes
1 tablespoon honey, a good drizzle
1/4 cup mint leaves, a couple of handfuls of sprigs, reserve 4 leaves for garnish
4 leaves radicchio lettuce

Preheat broiler to high.

Place garlic in a small saucepan and add 2/3 cup oil, to cover. Heat oil and garlic over low heat for 5 minutes. Remove oil from heat.

Arrange lamb chops on broiler pan. Drizzle 3 teaspoonfuls of the garlic oil over the lamb and spread the oil over the chops with a brush to coat evenly. Season chops with salt and pepper, to taste. Set aside.

To a food processor or blender, add mustard, vinegar, honey. Turn processor or blender on and stream in remaining garlic and oil.

Turn the processor or blender off and add mint to the container. Pulse and grind the dipping sauce to incorporate the leaves.
Broil chops 3 minutes on each side, then let them rest up to 10 minutes for the juices to distribute. The lamb will be cooked to medium.

Serve 3 chops per person with dipping sauce portioned in radicchio leaves along side the chops. Garnish with sprigs of mint.