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Lamb Chops with Rosemary and Mint Sauce

January 30, 2006 by Lisa

  • 6 lambchops
  • 2 tablespoons oil
  • 2-3 tablespoons chopped rosemary
  • 3 tablespoons mint jelly
  • clove garlic
  • tablespoon flour
  • 1 1/2 cups lamb broth (from a cube or stock)

Grind garlic and rosemary in a pestle with the oil. Spread it on the top of the chops and cook them in a little olive oil for about 7 minutes a side. Remove from pan and pour off all but 2 tablespoons of oil. Add the flour and cook a couple of minutes. Add the broth and the mint jelly and cook over low heat until slightly thickened. Pour over chops.

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