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Lamb Chops w/ Minted Meyer Lemon Compote




Source of Recipe


Bon Appetit 2/05






List of Ingredients



• 3/4 cup dry white wine
  
• 1/2 cup sugar
  
• 1/4 cup (packed) fresh mint leaves
  
• 2 Meyer lemons
  
• 1/4 tsp coarse kosher salt
  
• 8 (3/4" thick) lamb rib or loin chips
  
• 2 T vegetable oil
  






Instructions



1. Combine wine, sugar, and mint in heavy small saucepan. Bring to boil, stirring until sugar dissolves. Remove from heat; let stand 30 minutes. Strain syrup into medium saucepan; discard mint.
   
2. Using vegetable peeler, remove peel from lemons in strips. Place strips in mini processor. Cut away all white pith from lemons and discard. Working on plate to catch juice, quarter lemons; remove sees. Add lemons and juice to mini processor; using on/off turns, chop coarsely. Add lemon mixture to mint syrup. Boil until mixture is reduced to 2/3 cup, about 10 minutes. Stir in salt. Cool.
   
3. Sprinkle lamb with salt and pepper. Heat 1 T oil in each of 2 large skillets over medium-high heat. Add lamb; cook to desired doneness, about 2 1/2 minutes per side for medium-rare. Serve lamb with compote.
   






Final Comments


4 servings