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Mojito Lamb Chops

  • 4servings
  • 378calories

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Source: www.goodhousekeeping.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, D
MineralsZinc, Copper, Natrium, Chromium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 pound(s) yellow wax beans , ends trimmed

  2. 5 pound(s) green beans , ends trimmed

  3. 6 radishes , thinly sliced

  4. 2 celery ribs

  5. 2 tablespoon(s) extra virgin olive oil

  6. 1 teaspoon(s) kosher salt

  7. 1/2 teaspoon(s) freshly ground black pepper

  8. 8 rib lamb chops ,

  9. 1 inch thick 1 teaspoon(s) garlic powder

  10. 1 1/2 teaspoon(s) grated lime zest

  11. 2 tablespoon(s) lime juice

  12. 1/4 cup(s) tequilla

  13. 3/4 cup(s) pineapple juice

  14. 2 tablespoon(s) unsalted butter

  15. 1/4 cup(s) fresh mint leaves , sliced into thin strips

Instructions Jump to Ingredients ↑

  1. Bring a medium saucepan of salted water to a boil; add yellow and green beans and blanch for 1 to 2 minutes, or until crisp-tender. Drain; refresh under cold water and drain. Halve beans lengthwise. Toss on a large serving plate with radishes, celery, 1 Tbsp of the oil, 1/2 tsp of the salt, and 1/4 tsp of the pepper.

  2. Heat a large nonstick skillet over medium-high heat. Brush chops with remaining 1 Tbsp oil, then rub with remaining salt and pepper, garlic powder, and lime zest. Cook chops 2 to 3 minutes per side for medium-rare. Arrange chops on top of salad and drizzle with lime juice.

  3. Carefully deglaze skillet with tequila, then add pineapple juice and boil until reduced by half. Remove from heat; swirl in butter until emulsified. Stir in mint. Spoon sauce over chops and salad.

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