Summer Lamb

Succulent mint and honey roasted lamb with an apricot-basalmic reduction and fresh summer salad.

Photo by Jillian N.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 2

    nicely marbled Lamb Chops (about 4 lbs)

  • 1/2

    cup finely chopped Mint

  • 1/4

    cup Honey

  • 1

    tbsp Sea Salt

  • Apricot

  • 1/4

    cup Balsamic Vinegar

  • Fresh-ground Black Pepper

  • Mixture of Fresh Veggies. I used Arugula, Beets, Tomatoes, Red Onion and Cucumber.

Directions

Mix the mint, honey and salt. Rub the mixture well, into the lamb. Place into a pan over the stove and begin cooking on med-high heat (about 350). Cover well with foil (this helps to retain the juices!). Keep an eye on the lamb - it will be done when the meat is just pink in the center, has a slight honey-caramelization and still juicy through out. Remove the lamb onto a serving platter and let sit for 15 minutes. Chop well the fresh apricot and place in the pan with the reserved lamb juices. Add balsamic, a pinch of salt and fresh-ground black pepper (I added a handful of thinly sliced onions as well) and simmer in pan until the sauce thickens. Pour over pan-roasted lamb. Serve on or with a beautiful, seasonal salad and enjoy!

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: