Succulent mint and honey roasted lamb with an apricot-basalmic reduction and fresh summer salad.
- 2 nicely marbled Lamb Chops (about 4 lbs)
- 1/2 cup finely chopped Mint
- 1/4 cup Honey
- 1 tbsp Sea Salt
- 1/4 cup Balsamic Vinegar
- Fresh-ground Black Pepper
- Mixture of Fresh Veggies. I used Arugula, Beets, Tomatoes, Red Onion and Cucumber.
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!