Aug 17, 2007
Deglazed Mint Lamb
- 3 tbsp water
- 1 1/2 tbsp icing sugar
- 1/3 cup minced mint
- 1/2 cup vinegar
- olive oil
- sea salt and cracked pepper
- 2 lamb chops
- Combine the water and the icing sugar and heat in the microwave briefly. Stir until the sugar is dissolved. Stir in the mint and the vinegar and let sit half an hour.
- Season the lamb chops and then pan fry until medium rare in olive oil.
- Remove the lamb to rest and then pour in the vinegar mixture. Bring to a boil, scraping at the bottom. Let boil 5 minutes until the liquid is reduced by about half.
- Pour the sauce over the lamb. Serve.
Delicious classic pairing. David and I both really liked it.