Lamb Chops with Plantation Mint® Gravy
Ingredients:
1 cup canned beef broth
6 Bigelow Plantation Mint® tea
bags
2 tablespoons honey
1 tablespoon all-purpose flour
1 tablespoon butter, unsalted, at room temperature
6 bone-in lamb chops (about 3 lbs)
1/3 cup bread crumbs
1 tablespoon of finely chopped flat-leaf parsley
1 small clove garlic, minced
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup Dijon mustard
Yield: Serves 6
Instructions:
These lamb chops make an elegant meal, but are even better when
served with this delicious minted gravy. The flavor comes from Bigelow Plantation Mint® tea,
and a touch of honey gives it a hint of sweetness.
Preheat oven to 400ºF.
Combine the bread crumbs, parsley, garlic, salt, and pepper in a
small bowl.
Using a brush, coat both sides of each chop with mustard, and press
breadcrumb mixture onto chops.
Place chops on a rack on a baking sheet and bake for 25-30 minutes,
or until medium-doneness is achieved.
While the chops are baking, bring beef stock to a boil in a small
saucepan, turn off the heat. Add the teabags and steep for 10
minutes, making sure they are all submerged. Remove the teabags to
a small strainer and using the back of a spoon, press as much
liquid as possible back into the pan.
Stir in the honey and return to a boil, stirring until the honey
is incorporated. In a small bowl, combine the flour and butter into
a smooth paste, using a fork. Turn off heat, add the butter/flour
mixture to the gravy, bit by bit, and whisk until it is
incorporated and the sauce thickened.
Remove lamb chops from the oven, let stand for 3-4 minutes.
Place on a serving platter and serve hot gravy on the side.
*Recipe serves 6 people---
12 loin chops = about 3 lbs (2 per person)
18 rib chops = about 3 lbs (3 per person)
6 shoulder chops = about 3 lbs (1 per person)
Nutritional Information:
Serving size 1 chop (about ½ lb total)
Calories 502
Total fat 20g
Saturated Fat 8g
Trans Fat 0g
Cholesterol 195mg
Sodium 537mg
Carbohydrates 13g
Dietary Fiber 1g
Sugars 6g
Protein 64g