Rachel Ray's Lamb Chops with Mint-Mustard Dipping Sauce

Friday night, Brad and I were tired from a hard week of work and needed to make a quick but tasty meal. Enter Rachel Ray's lamb chops with mint mustard sauce. This recipe is found on page 181 of her Classic Rachel Ray 30 Minute Meals cookbook.

The lamb chops are cut ahead of time to make cooking quick (only about 3 minutes on each side). The mint mustard sauce is refreshing, sweet and spicy at the same time, and leftovers even doubled as a salad dressing the next day.

The only adjustments I made were using endive leaves instead of radicchio and using smooth dijon mustard instead of grainy mustard. The results were surprisingly tasty for the minimal effort, and would even be impressive for a dinner party.

Here's Rachel's version...

Ingredients:

2 cloves garlic, smashed

2/3 cup EVOO (extra virgin olive oil)

12 loin lamb chops, 1/2 to 3/4 inch thick

salt and pepper to taste

3 rounded Tb grainy mustard

2 Tb white wine vinegar

1 Tb honey

1/4 cup mint leaves

4 leaves radicchio lettuce

Preheat broiler to high.

Put garlic in small saucepan with evoo. Cook over low heat for 5 minutes then take out garlic. Put lamb chops on broiler pan and drizzle with 3 tsp of the garlic oil. Brush over lamb. Season with salt and pepper.

Make dipping sauce by putting mustard, vinegar and honey in a food processor or blender. Stream in the rest of the garlic and oil. Add mint and pulse grind.

Broil the lamb chops for 3 minutes on each side (this cooks them to medium). Let them rest for up to 10 minutes. Serve sauce on the side. Garnish with sprigs of mint and serve radicchio leaves alongside the lamb chops.

Mint Mustard Dipping Sauce