Lamb With Vegetable Broth And Mint Sauce Recipe

Lamb With Vegetable Broth And Mint Sauce Recipe

Lamb With Vegetable Broth And Mint Sauce Recipe

This recipe calls for a little more effort than I usually make, so believe me, I wouldn’t do it unless it was well worth it.  It’s not technically difficult, it’s just that this lamb takes a little bit more time and there’s a few processes involved.  The result is a really tasty, tender meat in a light broth with a zingy mint sauce.  It’s a favourite of mine when lamb is in season for a late Sunday lunch.

Preparation Time: 45 Minutes
Cooking Time:  25 Minutes

Ingredients for 4 to 6 servings


The Spring Vegetable Broth


800ml / 27 fl. oz. of good quality Chicken (or vegetable) stock
500gr / 1.1 lb. baby carrots, cut lengthways in half and then into pieces of about 2.5cm / 1in.
6 x spring onions, cut lengthways in half and then into pieces of about 2.5cm / 1in.
250gr / 0.5 lb of peas (fresh or frozen)
2 x shallots chopped finely
2 x cloves of garlic chopped finely
1 x tbsp of thyme leaves
1 x tbsp of finely chopped fresh chives
1 x tbsp of finely chopped fresh parsley
Salt and freshly ground black pepper to taste

The Mint Sauce


The leaves of 8 to 10 stalks of mint
4 x tbsp of water from a recently boiled kettle
3 x tbsp of white wine vinegar
1 x tbsp of sugar
Salt to taste

The Lamb Chops


2 or 3 lamb chops per person
1 x tbsp of fresh thyme leaves
1 x tbsp of finely chopped fresh oregano
Juice of a lemon
1 x tbsp of olive oil
Salt and freshly ground black pepper

Lamb With Vegetable Broth And Mint Sauce Recipe

Method

  1. I like to start by making the mint sauce. Strip the leaves of mint from the stalks, sprinkle over a little salt and chop them until fine.  Place them in a bowl, pour over the boiling water and add the sugar, stir through and leave to cool.  Once cool add the vinegar and check the flavour – you can adjust the salt, vinegar or sugar if you wish.
  2. Then, prepare the lamb chops. In a bowl, mix together the thyme, oregano, lemon juice, olive oil and salt and pepper.  Add the chops and mix through to cover them with the rub and set aside.  Line a roasting tray with aluminium foil ready for the lamb to be roasted in.
  3. Now for the broth. In a medium/large heavy bottomed pan, heat the stock until it reaches a gentle boil, add the garlic, shallots, thyme and carrots.  Cover the pan with a tight fitting lid, and cook for about 8 minutes on a gentle simmer.  You should cook until the carrots are almost ready.  When I start cooking the broth I like to put the oven on to heat for the lamb chops at 180°C / 360°F
  4. Whilst the broth is cooking, your oven will reach temperature, place the chops in your lined tray, scraping all the rub over them and put them in the oven. The chops will need about 15 to 20 minutes in the oven – flip them over half way through the cooking time.
  5. Add the spring onions, peas and salt and pepper to your broth and cook for a further 5 minutes.
  6. Check for seasoning and add salt and pepper if necessary (the amount will depend on how your stock tastes), add the parsley and chives just before serving.
  7. I like to place the broth in the bowl then the chops on top and drizzle with a little mint sauce.

Lamb With Vegetable Broth And Mint Sauce Recipe

Tips and Variations

  • When cooking the broth, it is important to cook the vegetables gently and not on a fierce boil. If you do boil them to harshly, you will lose a lot of the liquid in the broth.  Also, the cooking time depends on the size you have cut your vegetables.  The reason you don’t want the carrots cooked through at stage 3 is because you need to let them cook a little more with the rest of the vegetables and you don’t want them turning to mush.
  • There should be enough broth to serve just a little with each serving. Think of it in this recipe as being more of a light sauce or gravy rather than a soup – you don’t want the lamb swimming in it.
  • More often than not, I use frozen peas for this recipe. I don’t defrost them before adding them to the broth as they defrost and cook really quickly.
  • I like to serve this dish with some boiled potatoes (new if in season) tossed in a little salt, pepper and chives.


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