Lamb chops with mint sauce

It's been a while since we had lamb chops. I bought a lamb rack from Beechcroft Farm and decided to cook it simple and make a homemade mint sauce to go alongside it.

The chops were delicious.

The mint sauce was nothing like the shop-bought one. It is not a bright green jelly! It has a dull colour and it's watery so we had the chopped mint leaves and left the water. The leaves tasted just like mint sauce. Homemade just looks less aesthetic.

Recipe from Darian Allen's Forgotten skills of cooking.


Serves: 2 persons.

Ingredients:
  • 1 Kg lamb rack (6-7 chops)
  • For the mint sauce:
    • 15g fresh mint leaves, finely chopped
    • 1.5 tsp sugar
    • 15ml white wine vinegar or lemon juice (I used lemon juice)
    • 50ml boiling water
  • salt & pepper to taste
Method:
  1. First thing I had to do was to make chops from the rack. Not an easy taste without a saw!! Half the spine bone was still attached so I had to bypass it and cut around the meat. In the end it wasn't as difficult as I had assumed.


  2. Season the meat with salt & pepper to taste.
  3. Roast in a 220°C oven for 20-25 min, turning half way through. Turn off the heat and rest for 5-8 min before serving.

  4. Make the mint sauce:
    1. Put the freshly chopped mint and sugar in a small sauce boat / ramekin.
    2. Add the boiling water and lemon juice.
    3. Allow to infuse for 5-10 min before serving. I made it before putting the lamb in the oven and let it cool down completely before serving.

  5. Serve the chops with the mint sauce on the side. I plated the mint leaves and left the water of the sauce out.




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