Lamb Chops with Thyme and Mint Vinaigrette, a recipe from the Worldwide Gourmet

Recipes>Lamb Chops with Thyme and Mint Vinaigrette

Lamb Chops with Thyme and Mint Vinaigrette Recipe

Recipe

Total time: 30 to 60 minutes

Preparation time: 30 minutes
Cooking time: 20 minutes

Difficulty: Easy

Ingredients

Ingredients for 4 servings

- 8 Lamb chops

- 500 g (18 oz.) new potatoes

- 500 g (18 oz.) leeks

- 250 g (9 oz.) carrot

- 1 clove of garlic, halved

- 6 tbsp. olive oil

- 2 tbsp. balsamic vinegar

- 25 g (5 tsp.) butter

- 2 tbsp. fresh chopped Thyme

- 2 tbsp. chopped chives

- 1/2 bunch fresh mint, chopped

- Salt and freshly ground pepper

Method

Place the lamb racks in a large gratin dish. Sprinkle with thyme sprigs, fleur de sel and freshly ground pepper. Drizzle with olive oil. Place the dish into a preheated 240° C (500° F) oven and cook for 10 minutes, basting during the cooking time.
Remove the racks from the dish and cover with aluminum foil.
Let rest 5 minutes. Discard the fat from the pan. Add a little hot water and deglaze the pan. Bring the juices to a boil and whisk in 10 g (2 tsp.) butter.
Wash and dry the mirabelles (cherry plums). Halve and pit them. Heat 20 g (4 tsp.) butter in a skillet over medium heat. Sauté the plums, stirring them gently, for a few minutes. Sprinkle with a pinch of sugar and brown slightly.
Transfer the lamb racks to a plate; surround with the plums and serve the jus on the side.

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In collaboration with CIV, France

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