Lamb Chops With Mint Jelly Recipe

1. Bring to room temperature

Remove the lamb chops from the refrigerator 30–45 minutes before cooking so they come to room temperature. Pat them dry thoroughly with paper towels.

2. Season

Season both sides of the lamb chops with kosher salt and freshly ground black pepper. Rub the minced garlic and chopped rosemary evenly over both sides, then drizzle with olive oil and rub to coat.

3. Sear the chops

Heat a large heavy skillet (cast iron preferred) over medium-high heat until very hot. Add 1 tablespoon olive oil (if needed) and the unsalted butter. When the butter foams, add the lamb chops in a single layer without crowding (work in batches if necessary). Sear 3–4 minutes per side for medium-rare (internal temperature 130–135°F / 54–57°C), adjusting time for thickness. Spoon hot fat over the chops during cooking for even browning.

4. Rest

Transfer the cooked chops to a warm plate, tent loosely with foil, and let rest 5–8 minutes while you make the pan sauce. Resting allows juices to redistribute.

5. Deglaze the pan

Pour off any excess fat from the skillet, leaving about 1 tablespoon along with browned bits (fond). Return skillet to medium heat and add the red wine to deglaze, scraping up browned bits with a wooden spoon. Let the wine reduce by about half, 2–3 minutes.

6. Add stock and jelly

Add the lamb or beef stock and stir. Lower heat to medium-low and whisk in the mint jelly, Dijon mustard, and red wine vinegar until combined. Simmer gently 3–5 minutes until sauce slightly thickens and the jelly melts into a glossy sauce.

7. Finish the sauce

Taste and adjust seasoning with salt and black pepper. Remove the pan from the heat and whisk in the cold cubed butter a little at a time to emulsify and give the sauce a silky texture.

8. Coat chops

Return the rested chops to the skillet briefly (30–45 seconds per side) to warm and lightly glaze them with the sauce, spooning sauce over the chops.

9. Arrange lamb chops on a serving platter. Spoon additional pan sauce over the chops and garnish with fresh mint leaves and lemon wedges if using. Serve immediately.