Eating, Working, and Living with Chronic Migraine

Oven-baked rosemary lamb chops with mint sauce

Oven-baked rosemary lamb chops with mint sauce

Our good friends Carlton and Lisa gave me this recipe. They like to cook and I’m so glad they shared this recipe with us. It’s yummy and very classy. Your guests will never know who easy it was for you to make!

I don’t eat citrus, and it’s definitely a challenge not using lemon in recipes, especially sauces. The mint sauce for this dish typically calls for fresh lemon juice. I used a lemon-substitute, white vinegar. White vinegar is bitter, and the sauce needs a liquid for the consistency so I used white vinegar and added an equal amount of sugar to counter the bitterness. Tastes so good!

What you need

4 lamb chops
Dried rosemary
Coarse salt
Ground black pepper
1 1/2 Tbsp white vinegar
1 1/2 Tbsp cane sugar
1 Tbsp grape seed oil (or olive oil)
2 tsp mustard
1 red bell pepper, finely chopped
1/2 cup chopped mint
1 scallion, thinly sliced

How you do it

Heat broiler to high.

Rub both sides of the lamb chops with ¾ tsp each dried rosemary and coarse salt and ¼ tsp ground pepper.

Place lamb on broiler pan and broil until browned, turning once, about 4 minutes per side for medium-rare.

Meanwhile, in a small bowl, whisk white vinegar, cane sugar, grape seed oil, and mustard.

Stir in red bell pepper, mint, and scallion.

Serve the lamb chops with the sauce spooned over the top or on the side in a small bowl.


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