Unlike the Easter Egg Nest cake, which we loved — really, we did — the mint sauce returned to the table every following Easter, the fresh combination of mint and parsley, olive oil and vinegar, capers and cornichons the perfect accompaniment to lamb no matter the preparation — roasted racks, braised shanks, broiled meatballs, pan-seared chops.
Total Time
35min
4.7
7 Ratings
Author: Alexandra's Kitchen
Servings:
4
Ingredients
•
9
(100 g)
Lamb Chops
•
to taste
Kosher Salt
•
to taste
Ground Black Pepper
•
to taste
Fresh Oregano
•
1
Lemon
(optional)
•
2
cups
Fresh Mint
•
2
cups
Fresh Parsley
•
2
Tbsp
White Balsamic Vinegar
•
1/2
cup
Extra-Virgin Olive Oil
•
2 2/3
Tbsp
Capers
•
16
Cornichons
•
1
pinch
Granulated Sugar
Cooking Instructions
1.
Preheat the broiler to high for a good 20 minutes, if possible. Meanwhile, bring your Lamb Chops (9) to room temperature and proceed to make the mint sauce.
2.
Process Fresh Mint (2 cups) and Fresh Parsley (2 cups) in a food processor until finely chopped. Scrape down the side of the processor. Drain and rinse Capers (1 1/3 Tbsp).
3.
Add 1 tablespoon of White Balsamic Vinegar (1 Tbsp), Extra-Virgin Olive Oil (1/2 cup), Capers (1 1/3 Tbsp), Cornichons (16) (if using), Kosher Salt (to taste), Ground Black Pepper (to taste), and Granulated Sugar (1 pinch). Process to combine.
4.
Taste and add additional tablespoon of White Balsamic Vinegar (1 Tbsp), salt, pepper and sugar if necessary. Process again, taste, adjust, etc. Transfer to serving bowl.
5.
Season both sides of the lamb chops all over with salt, pepper and Fresh Oregano (to taste). Place on a broiling pan.
6.
Broil for 3 minutes on the first side.
7.
Flip the Lamb Rib Chops and broil for 3 minutes on the other side.
8.
Pile onto a platter. Let rest for at least five minutes. Drizzle mint sauce lightly over top or serve on the side. Cut and serve with a wedge of Lemon (1).
Nutrition Per Serving
CALORIES
958
FAT
86.7 g
PROTEIN
35.4 g
CARBS
9.0 g
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