Emily's Lamb Chops with Tomato and Mint Sauce

Also tastes great with beef. I like this especially over brown rice or wild rice. One variation, I put portabello mushroom slivers in the sauce.

4 lamb chops (or a beef tenderloin steak)
1 clove garlic
2-3 slices of ginger
5-6 fresh mint leaves
Bay leaf powder
Dried basil
Rosemary powder
3 tbsp premade bottled pasta sauce
Olive oil
Olive oil-based margarine (or butter)
Salt and pepper

The meat:
1. Season the chops with salt, pepper, bay leaf powder, rosemary powder, dried basil, and finely chopped garlic and ginger.
2. Heat frying pan on high with 2 tbsp olive oil and 1 tbsp margarine.
3. Sear chops until cooked, then set aside.

The sauce:
1. Reduce heat to medium and add 3 tbsp pasta sauce.
2. Let simmer for a minute.
3. Remove pan from heat and add most of finely chopped mint leaves.
4. Place back on heat and mix well, allowing to bubble only slightly for a few seconds.
5. Pour sauce back over meat.


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