Lamb Chops in a Red Wine Marinade With a Mint Sauce

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.

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.

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