For this playful twist on British roast lamb with mint jelly, Luke Mangan serves lamb chops with a piquant condiment of fresh mint and jalape?o.
Total Time: 50 min
1. In a blender, puree the mint, jalape?o, shallot, garlic, vinegar, sugar and 1/2 cup of the oil. Season with salt.
2. Preheat the oven to 450?. In an ovenproof skillet, heat 2 tablespoons of the oil until shimmering. Season the lamb with salt and pepper; add to the skillet, fat side down, and brown over high heat, turning once. Transfer the skillet to the oven and roast for 12 minutes, until medium-rare. Transfer the lamb to a carving board; let rest for 10 minutes.
3. Meanwhile, bring a medium saucepan of salted water to a boil. Blanch the snow peas, about 1 minute. Drain and pat dry.
4. In a bowl, mix the Thai chile, cilantro, snow peas, almonds and the remaining 1 tablespoon of oil; season with salt.
5. Carve the racks into chops; set 3 on each plate. Dollop with the mint chimichurri and serve the snow pea salad alongside.
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Serving Size: 1 Serving (229g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1053 | ||
Calories from Fat: 1017 (97%) | ||
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Amt Per Serving | % DV | |
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Total Fat 113g | 151 % | |
Saturated Fat 16g | 80 % | |
Monounsaturated Fat 54.8g | ||
Polyunsanturated Fat 37g | ||
Cholesterol 0mg | 0 % | |
Sodium 56.2mg | 2 % | |
Potassium 391.6mg | 10 % | |
Total Carbohydrate 10.2g | 3 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 4.8g | ||
Protein 4.8g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1053
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