Lamb Chops with Mint Sauce

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Lamb is an Easter tradition and there's no better way to serve it than with a traditional mint sauce.


  • For marinade:
  • 3 tablespoons olive oil, divided
  • 4 cloves garlic, minced
  • 1/4 cup Dijon mustard
  • 1/4 cup chopped fresh mint
  • 1/2 teaspoons salt
  • 4, 8-chop racks of lamb
  • For sauce:
  • 1/2 cup finely chopped onion
  • 1/3 cup dry white wine
  • 1 1/4 cup chicken broth or stock
  • 1 tablespoon chopped fresh mint


  1. Combine 2 tablespoons of olive oil, garlic, mustard, and mint in a small bowl; place the lamb in a baking dish and pour the marinade over them, using a pastry brush or your hands to make sure the lamb is evenly covered; marinate in the refrigerator for 2 to 12 hours.
  2. Preheat oven to 400 degrees F. Remove lamb from the fridge and let stand at room temperature for 20 minutes.
  3. Heat remaining tablespoon of olive oil in a large skillet over medium high heat; add 2 racks of lamb to the hot pan and cook them, turning once, until they're evenly browned, about 3 minutes per side; remove lamb from pan and place in a clean baking dish; repeat with remaining 2 racks of lamb.
  4. Place browned lamb in the oven and cook to desired doneness (145 degrees F for medium rare; 160 degrees F for medium).
  5. While the lamb cooks, return the sauté pan to medium heat; add the onion and cook until it begins to soften, about 2 minutes; add the white wine and cook until all but a tablespoon of wine remains in the pan; stir in the chicken stock and the chopped mint; cook, stirring occasionally, until the sauce reduces and thickens slightly, about 2 minutes; season the sauce to taste.
  6. Remove the lamb from the oven and let sit 10 to 15 minutes before slicing; serve lamb with the sauce.

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