Lamb Chops with Mint & Mustard: An Easy Weeknight Meal

February 19, 2015

If you need some variety in your weekly dinner rotation, easy to prepare lamb chops are the perfect addition. Lamb is an excellent source of protein and B vitamins and its rich flavor is a nice alternative to beef. We offer Pure Bred lamb from Elysian Fields Farm in Waynesburg, Pennsylvania.

We carry both rib chops (above) and loin chops (below). Either will work perfectly in the dish below.

This recipe calls for mint jelly, but before you run off thinking we've lost our minds, hear us out. The Organic Butcher is now carrying Rosebud Farm Mint Jelly. This jelly is made in North Yorkshire in the traditional English manner — by hand and in small batches from all natural ingredients. It's sweet and aromatic and loaded with fresh mint. 


3 tbsp Rosebud Farm Mint Jelly
1 tbsp white vinegar
1 tbsp stone-ground mustard
1/4 cup low-sodum chicken stock
1 tbsp grape seed oil or EVOO
6 lamb chops, 4 oz each
Kosher salt and pepper

Whisk together mint jelly, vinegar and mustard in a small bowl. Set aside.

Heat the oil in a heavy-bottomed skillet over high heat. Season both sides of the lamb chops with salt and pepper to taste. Add chops to pan and cook for about 3 minutes on both sides for medium-rare (if you are using loin chops a couple extra minutes per side may be necessary depending on thickness). Transfer chops to a platter, cover loosely with aluminum foil and let rest.

Remove the pan from the heat, discard fat, and add the mint jelly mixture. Cook over medium-high heat, stirring occasionally until reduced by 1/4 cup or is slightly thickened, 2-4 minutes. Drizzle warm sauce over lamb chops and serve.

This dish is delicious alongside roasted vegetables and couscous.


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