Not many of my family members are fond of lamb, so this was a dish only served once in awhile and just for my husband and me. Lamb can be strong but the marinade helps to “tame” it and the mint sauce adds a wonderful finishing touch, a favorite of Gene’s.
- 2 cups Merlot (this is the wine I like to drink)
- 1 tbsp. salt
- 1 tbsp. oregano
- 1 tbsp. thyme
- 2 tsp. pepper
- 1/4 cup onion, chopped
- 2 tbsp. parsley
- 3 tbsp. soy sauce
- 2 tbsp. lemon juice
Combine above ingredients and marinate lamb chops for 4 hours. For 4 small chops I cut all of the marinade ingredients in half. Broil in the oven or on the grill for about 10 minutes per side. Serve with a mint sauce.
- 1/4 cup brown sugar
- 4 tbsp. water
- 1/2 cup cider vinegar
- 1/2 cup apple jelly
- 1/2 cup fresh mint, chopped (see below)
Combine the sugar, water and vinegar in a small saucepan and cook over medium heat until reduced by one-third. Add the apple jelly and heat thoroughly. Just before serving, stir in the mint.
Comment: Gene picked out this mint called Kentucky Colonel. It is a lovely spearmint with large leaves that is the basis for Mint Juleps. It is also great in sauces and jelly. I grow it in a pot and it does quite well; I do bring it inside every year.