📋 Recipe
Mint Marinated Lamb Chops with Butter Leeks & Peas
I created this recipe around a bottle of Savant from Justin Winery. They recommended it be paired with lamb...and so this recipe was born. I created a simple marinade and let the lamb marinate for 6 hours. I pan fried my chops, but you could just as easily grill them. I served the chops with a super yummy buttered leek, pea, and mint salad. The meal and the wine paired perfectly together! Enjoy!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Meghan It Up.
Ingredients
- Lamb
- 4 Lamb Chops
- 2 Cloves Garlic
- ½ Cup Fresh Mint
- ¼ Cup Olive Oil
- 1 teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- ¼ teaspoon Sugar
- ¼ teaspoon Red Pepper Flakes
- 1 tablespoon Red Wine Vinegar
- Buttered Leeks & Peas
- 3 tablespoon Butter
- 1 Large Leek top and root cut off, cut in half, and diced
- 2 Cups Frozen Peas
- 2 tablespoon Fresh Mint minced
Instructions
- Lamb
- In a food processor or pestle & mortar, make a paste out of Garlic, Mint, Olive Oil, Salt, Pepper, Sugar, Red Pepper Flakes, and Vinegar. Place the Lamb Chops in a resealable bag. Add in marinade and coat lamb chops well. Let marinate for 1 to 6 hours.
- When ready to cook, heat a skillet over medium high heat. Fry Chops for 1 to 2 minutes per side for rare and 2 to 3 minutes for well done.
- Plate with Buttered Leeks and Peas
- Buttered Leeks & Peas
- In a skillet over medium high heat, melt Butter and add Leeks. Reduce heat to medium and let Leeks braise in butter for 20 minutes. Stir occasionally.
- Once Leeks are browned and tender, add in Peas and cook for 10 minutes.
- Stir in Mint and serve with Lamb Chops.
Tried this recipe?Leave a comment and tag @MeghanItUp on social!
Comments
No Comments