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Baked Lamb Chops with Mint

Categories: Main Dishes

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These lamb chops are served with a jelly, mint and apple juice reduction and make a wonderful main course.


  • 1/2 c. apple juice
  • 1 Tbsp. Clabber Girl Cornstarch
  • 1 Tbsp. olive oil
  • 8 lamb chops, trimmed
  • 1/2 tsp. salt
  • 1/2 tsp. white pepper
  • 1/4 c. onion chopped
  • 1/2 c. beef broth
  • 1/4 c. mint jelly
  • 2-4 Tbsp. diced mint


Preheat oven to 450 degrees F. In a bowl,

In a bowl, whisk together juice and cornstarch. Heat skillet over medium heat, add oil and cook lamb chops about 2 minutes on each side. Remove from stove top and place pan in oven, baking about 10 minutes until the middle reaches at least 140 degrees F.

On stove top pour leftover pan drippings into a saucepan and add salt, white pepper, and onion. (if not enough drippings, add 1 tsp oil) Cook about 2 minutes, stirring well until onion is tender. Add juice mixture, broth and jelly. Continue heating, stirring continually, until mixture thickens. Remove from heat and stir in half the diced mint; pour over lamb chops and sprinkle remaining mint on top for garnish.