Joe and I got a wonderful Bride and Groom cookbook from a friend of mine for our wedding. This was the first meal we cooked (adapted) from the cookbook. We were feeling very gourmet!
Sauce Ingredients:
3 tablespoons mint jelly
1 tablespoon white wine vinegar
1 tablespoon stone-ground mustard
1/4 cup chicken broth
1 tablespoon olive oil
Whisk together the above ingredients in a small sauce pan on low heat.
Season the lamb loin chops (bone in) with salt and pepper and oregano. I usually serve 2 per person since they are smaller. We grilled them in direct heat for about 5-7 minutes per side (medium well).
Right before serving, we poured the mint-mustard sauce over the chops.
We served the Mediterranean style dish with Israeli cous cous (pearled cous cous). Cook to instructions on the box. For our vegetable, we sauteed kale, grape tomatoes, and pine nuts in some oil olive and diced garlic and seasoned with salt/pepper.
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