These lamb chops make an elegant meal, but are even better when served with this delicious minted gravy. The flavor comes from Bigelow Perfectly Mint tea and a touch of honey gives it a hint of sweetness.
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Nutrition Info
|
|
%DV |
| Calories: |
479 |
24% |
| Protein: |
45 grams |
90% |
| Carbohydrate: |
11 grams |
4% |
| Total Fat: |
27 grams |
42% |
| Alcohol: |
0 grams |
N/A |
| Cholesterol: |
149 mg |
50% |
| Saturated Fat: |
13 grams |
64% |
| Monousaturated Fat: |
11 grams |
|
| Trans Fatty Acid: |
0 grams |
|
| Total Dietary Fiber: |
.3 grams |
1% |
| Total Sugar: |
6 grams |
|
| Sodium: |
624 mg |
|
| Potassium: |
565 mg |
|
| Vitamin A (Retinol Equivalent): |
23 |
|
| Vitamin C: |
1 mg |
|
| Calcium: |
37 mg |
|
| Iron: |
5 mg |
|
| Vitamin D: |
.4 micrograms |
|
| Thiamin: |
.3 micrograms |
|
| Riboflavin: |
.6 mg |
|
| Niacin: |
10 mg |
|
| Vitamin B6: |
.7 mg |
|
| Folic Acid: |
10 mg |
|
| Vitamin B12: |
.7 micrograms |
|
Ingredients
- 1 cup canned beef broth
- 6 Bigelow Perfectly Mint® Tea Bags
- 2 tablespoons honey
- 1 tablespoon all-purpose flour
- 1 tablespoon butter, unsalted, at room temperature
- 6 bone-in lamb chops (about 3 lbs)
- ⅓ cup bread crumbs
- 1 tablespoon of finely chopped flat-leaf parsley
- 1 small clove garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup Dijon mustard
Instructions
Preheat oven to 400ºF. Combine the bread crumbs, parsley, garlic, salt, and pepper in a small bowl. Using a brush, coat both sides of each chop with mustard, and press breadcrumb mixture onto chops. Place chops on a rack on a baking sheet and bake for 25-30 minutes, or until medium-doneness is achieved. While the chops are baking, bring beef stock to a boil in a small saucepan, turn off the heat. Add the teabags and steep for 10 minutes, making sure they are all submerged. Remove the teabags to a small strainer and using the back of a spoon, press as much liquid as possible back into the pan. Stir in the honey and return to a boil, stirring until the honey is incorporated. In a small bowl, combine the flour and butter into a smooth paste, using a fork. Turn off heat, add the butter/flour mixture to the gravy, bit by bit, and whisk until it is incorporated and the sauce thickened. Remove lamb chops from the oven, let stand for 3-4 minutes. Place on a serving platter and serve hot gravy on the side. *Recipe serves 6 people--- 12 loin chops = about 3 lbs (2 per person) 18 rib chops = about 3 lbs (3 per person) 6 shoulder chops = about 3 lbs (1 per person)