Lamb Chops
with Parsley Mint Sauce
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Lamb Chops
with Parsley Mint Sauce
Background
Sheep were kept everywhere in Ireland, used partly for food and partly for wool and clothing. Although beneath the horse, cow and pig, sheep were also a part of Brehon laws and considered as wealth. When cooking with sheep there are several distinctions in Ireland: spring lamb <6 months; lamb <12 months; hogget: between 12-24 months; mutton >2 years. Most of the lamb sold in Ireland is 18 months or less. The older the animal the tougher and more flavorful the meat.
Recipe
The mint sauce adds a wonderful flavor the lamb chop and can be made ahead of time then refrigerated. Be sure to remove the mint sauce about 30 minutes before serving so it can be brought to room temperature.
Prep: 10 min
Cook: 10 min
Total: 20 min
Servings: 4-6
INGREDIENTS
8-12 lamb chops
4T extra virgin olive oil
Salt & fresh pepper to taste
Parsley Mint Sauce
Handful of fresh mint leaves
2 handfuls of parsley
2T capers
8 tinned anchovies (or equiv in paste)
6T extra virgin olive oil
2-4T fresh squeezed lemon juice
salt/pepper to taste
TO MAKE:
Step-by-Step
Mint Sauce: combine all ingredients together in food processor or blender. Puree and set aside.
Heat up frying pan or griddle. While heating, drizzle lamb chops with olive oil and salt/pepper. Place chops in hot pan.
Cook 2-4 minutes on each side until just pink in the center.
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Recipe from Rachel Allen - Irish Family Food
We are not affiliated with this author or publisher in any way.
Published by Harper Collins