Ingredients:
- 6 lamb chops
- 2 cloves garlic, minced
- 2 tbsp. fresh rosemary leaves, chopped
- Salt and pepper
- 2 tbsp. olive oil
For the Mint Sauce:
- 1/2 cup fresh mint leaves, finely chopped
- 1/4 cup red wine vinegar
- 1/4 cup honey
- Salt and pepper to taste
Directions:
- Preheat the oven to 375°F (190°C) for conventional ovens or 350°F (175°C) for convection ovens.
- Season the lamb chops with minced garlic, chopped rosemary leaves, salt, and pepper on both sides.
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the lamb chops to the skillet and cook for 2-3 minutes on each side until browned.
- Transfer the skillet to the preheated oven and bake for 10-12 minutes for medium-rare or 12-15 minutes for medium.
- While the lamb chops are cooking, make the mint sauce by whisking together the mint leaves, red wine vinegar, honey, salt, and pepper in a small bowl.
- Once the lamb chops are done, remove them from the oven and let them rest for 5-10 minutes before serving with the mint sauce.
Enjoy your delicious Baked Lamb Chops with Rosemary and Mint Sauce!
Cook Time:
- Conventional Oven: 10-15 minutes
- Convection Oven: 8-12 minutes
Note: Cooking times may vary depending on the thickness of the lamb chops. It’s always best to use a meat thermometer to ensure the internal temperature of the lamb reaches 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
A Little Background on my Easter Lambchops:
Easter has always been a time for family and good food, and this recipe for baked lamb chops has become a new tradition in our household. Three years ago, my mother came to visit for the holiday and we decided to try our hand at making lamb chops for dinner. It was a bit of an experiment, but with some trial and error, we came up with a recipe that was not only delicious but also easy to make.
One thing that I love about this dish is how it highlights the natural flavors of the lamb. It’s not overwhelmed by heavy seasonings or sauces, but instead, is paired with a light and refreshing mint jelly. Mint is a classic pairing with lamb, and for good reason – the cool, refreshing taste of the mint perfectly complements the rich, savory flavor of the meat.
I also appreciate the history and tradition behind lamb as an Easter dish. While ham is often the go-to for Easter, lamb has been enjoyed during this holiday for centuries. It’s a nod to the religious significance of the holiday, as well as a reminder of the importance of gathering with loved ones to share a special meal.
Overall, this recipe for baked lamb chops with mint jelly is a perfect addition to any Easter dinner menu. It’s a delicious and easy way to enjoy this classic holiday dish, and it’s sure to become a new tradition in your household, just as it has in mine.
-Denny
Some more resources for other Lamb lovers
- “Why do we eat lamb at Easter?” by BBC Good Food: https://www.bbcgoodfood.com/howto/guide/why-do-we-eat-lamb-easter
- “9 Different Ways to Cook Lamb” by Bon Appétit: https://www.bonappetit.com/recipes/slideshow/9-different-ways-to-cook-lamb
- “How to Cook the Perfect Lamb Chop” by Food & Wine: https://www.foodandwine.com/recipes/perfect-lamb-chops
- “Lamb: The Forgotten Meat in North America?” by The Culture Trip: https://theculturetrip.com/north-america/usa/articles/lamb-the-forgotten-meat-in-north-america/
- “How to Cook a Leg of Lamb” by Serious Eats: https://www.seriouseats.com/how-to-roast-a-leg-of-lamb-recipe
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