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Broiled Double-Thick Lamb Rib Chops with Slicked-Up Store-Bought Mint Jelly Sauce Recipe

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Broiled Double-Thick Lamb Rib Chops with Slicked-Up Store-Bought Mint Jelly Sauce
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Ingredients
9
Count
Nutrition
293
Calories
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Ingredients:

  • 1 8- oz jar mint jelly
  • 1/4 cup fresh lemon juice (about 1 lemon)
  • seeds from 4 cardamom pods (or 1/4 tsp ground cardamom)
  • 2 tbsp cold unsalted butter , cut into pieces
  • 1/4 cup fresh mint leaves , cut into very thin strips
  • 4 8-oz double lamb rib chops, 1 1/2 inches thick
  • 3 large cloves garlic, peeled and halved lengthwise
  • 2 tbsp olive oil

Directions:

  1. 1. Preheat the broiler, set on high if you have a choice.
  2. 2. Make the sauce: In a medium sauté pan, warm the jelly over low heat until it liquefies. Stir in the lemon juice and cardamom, then raise the heat, bring to a simmer, and simmer until the sauce is reduced by half, about 10 minutes. Remove from the heat and add the cold butter a little at a time, swirling the pan to blend it into the sauce. Stir in the mint leaves and set aside.
  3. 3. As soon as the sauce is done, cook the chops: Dry the chops with paper towels, rub them with the cut sides of the garlic cloves, brush with olive oil, and season with salt and pepper. Place them on the rack of the broiler pan about 3 inches from the heat source and cook until well seared on the outside and done to your liking on the inside, 5 to 6 minutes per side for medium rare. To check for doneness, nick, peek, and cheat: Make a 1/4-inch cut in the thickest part of the meat: it should be slightly less done than you like it. Remove the chops from the broiler and allow to rest for 5 minutes.
  4. 4. Serve the chops accompanied by the sauce.
  5. The cut: Here we are calling for chops from the rib area of the lamb, the lamb equivalent of the Delmonico steak. Since these chops are relatively thin, we are using double-thick ones here, each containing two rib bones. Although not as expensive as loin chops, they are still going to set you back a bit, but they are really excellent little chops. A slightly less costly approach is to buy whole racks and cut them into 2-bone chops.
  6. Other cuts you can use: If you don't mind the expense, double loin chops are an excellent substitute in this recipe.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 293.14 Kcal (1227 kJ)
Calories from fat 114.96 Kcal
% Daily Value*
Total Fat 12.77g 20%
Cholesterol 15.27mg 5%
Sodium 16.53mg 1%
Potassium 110.72mg 2%
Total Carbs 80.4g 27%
Sugars 37.9g 152%
Dietary Fiber 1.52g 6%
Protein 0.21g 0%
Vitamin C 11.1mg 18%
Vitamin A 0.8mg 27%
Iron 88.8mg 493%
Calcium 36.3mg 4%
Amount Per 100 g
Calories 284.36 Kcal (1191 kJ)
Calories from fat 111.52 Kcal
% Daily Value*
Total Fat 12.39g 20%
Cholesterol 14.81mg 5%
Sodium 16.03mg 1%
Potassium 107.41mg 2%
Total Carbs 77.99g 27%
Sugars 36.77g 152%
Dietary Fiber 1.48g 6%
Protein 0.2g 0%
Vitamin C 10.7mg 18%
Vitamin A 0.8mg 27%
Iron 86.1mg 493%
Calcium 35.2mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.6
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • low cholesterol

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