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For the Lamb Chops—
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Trim:
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| 4 |
loin lamb chops |
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Dredge Chops in a Mixture of:
|
| 1 |
T. all-purpose flour |
| 1 |
T. spicy steak seasoning (such as Spice Islands) |
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Heat in Saute Pan; Sear Chops in:
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| 1 |
T. olive oil |
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For the Jalapeño Mint Sauce—
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Add to Saute Pan:
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| ½ |
cup low-sodium chicken broth |
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Add; Bring to boil; Simmer:
|
| ½ |
cup jalapeño jelly |
| 1 |
jalapeño, seeded, sliced |
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Off Heat, Add:
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| 2 |
T. chopped fresh mint |
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Trim fat from chops.
Combine flour and steak seasoning; dredge
both sides of each chop in the flour mixture.
Heat oil in a saute pan over medium high.
Add chops; sear 5 minutes per side for medium-rare. Remove
chops from pan; keep warm.
Add broth to pan, scraping up any brown
bits.
Add jelly and jalapeño; bring to a
boil, stirring until jelly melts. Reduce heat and simmer 3
minutes.
Off Heat, stir in mint. To serve, drizzle
about 3 T. of sauce over each chop.
Option: For a little less spiciness
and a bit sweeter flavor, substitute seedless raspberry
jelly for the jalapeño jelly.
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© August Home Publishing Company