Lamb Chops with Mint Strawberry Sauce

The fresh and fruity flavor of strawberries is a vibrant complement to lamb’s mild gaminess.

1 pound strawberries, hulled and

halved, divided use

Juice and zest of 1 lemon

cup water

2 tablespoons maple syrup or honey teaspoon ground cayenne, optional

6 sprigs fresh mint, divided use Salt, to taste

4 sprigs fresh mint, plus leaves

from 2 sprigs

Freshly ground black pepper, to

taste

4 (4- to 6-ounce) lamb shoulder

shops

2 tablespoons butter

Instructions: Set aside 8 strawberry halves for garnish. Place the remaining halved strawberries, lemon zest and juice, water, maple syrup or honey, salt, cayenne pepper and 4 mint sprigs in a saucepan over medium-high heat and bring to a simmer. As strawberries begin to release their liquid and soften, reduce heat to medium-low and continue stirring and cooking occasionally until fruit is very soft, about 10 minutes. Remove from heat. Discard the mint sprigs. Pass the strawberry mixture through a fine mesh strainer.

Generously season the lamb chops with salt and black pepper. Melt the butter in a large skillet over medium-high heat. Saute the chops until browned and the internal temperature reaches 145 degrees, about 7-11 minutes depending on thickness. This will be a rosy medium doneness. Be careful to not overcook the chops as they can get tough. Remove the chops from the skillet and let them rest 5-10 minutes before plating.

To serve, place a puddle of the strawberry sauce on a plate and top with a lamb chop. Garnish with the reserved strawberry halves and mint leaves.

Makes 4 servings