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EatingWell Serves Two by Jim Romanoff
Instead of serving lamb with plain old mint jelly, whip up this simple yet impressive pan sauce. Serve with asparagus and wild rice or quick-cooking barley and peas cooked with fresh mint.
Makes 2 Servings.
Total: 40 minutes



• 1/4 cup apple juice
• 3/4 teaspoon cornstarch
• 4 lamb loin chops (12 ounces), trimmed of fat
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 1 teaspoon canola oil
• 1 small shallot, minced
• 1/4 cup reduced-sodium beef broth
• 1 tablespoon cider vinegar
• 1 tablespoon mint jelly
• 1 tablespoon minced fresh mint, divided


1. Preheat oven to 450°F. Combine apple juice and cornstarch in a small bowl. Set aside.

2. Sprinkle lamb chops with salt and pepper. Heat oil in a large ovenproof skillet over medium-high heat. Add the chops and cook until browned on one side, about 2 minutes. Turn them over and transfer the pan to the oven. Roast until an instant-read thermometer inserted horizontally into a chop registers 140°F for medium-rare, 6 to 10 minutes, depending on the thickness. Transfer the chops to a plate and cover with foil to keep warm.

3. Place the pan over medium-high heat. (Be careful, the handle will still be hot.) Add shallot and cook, stirring constantly, until browned and softened, about I minute. Add broth, vinegar and jelly; bring to a boil, whisking to dissolve the jelly. Cook, whisking constantly, until the liquid has reduced by half, 2 to 3 minutes. Stir the cornstarch mixture; add it to the pan. Bring to a simmer and cook, stirring, until the sauce has thickened, about 30 seconds. Remove from the heat and stir in half the mint along with any accumulated juices from the lamb. Serve the chops topped with the sauce and the remaining mint.

Per Serving: 227 calories; 9 g fat (3 g sat, 4 g mono); 68 mg cholesterol; 12 g carbohydrate; 22 g protein; 0 g fiber; 259 mg sodium; 341 mg potassium.
Nutrition Bonus: Selenium (34% daily value), Zinc (20% dv).


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