Pan-fried Lamb Steak in Mint Sauce

Pan-fried Lamb Chops with Mint Sauce

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When I go to the market, I always grab slices of steak or anything easy to cook. Something to save a lazy day. Here’s a quick fix but still YUM. Pan-fried lamb chops with mint sauce.

Lamb chops
2 tbsp olive oil
Freshly ground pepper

Mint Sauce:
3 tbsp chopped fresh mint leaves
3 tbsp white wine vinegar (lemon is an option)
2 tbsp olive oil
1 tsp sugar
1/2 tsp salt
1 small clove of garlic, finely chopped (optional)

Microwave (or not) the white wine vinegar for about 20 seconds. Add mint, sugar and salt, and mix well until sugar is dissolved. Combine with the other ingredients. (You may use a blender to make a purée; its texture visually appealing!).

Wash the lamb chops, pat dry with paper towels and set aside.

Heat oil in a non-stick pan over medium heat. Fry the chops for about 3 to 4 minutes and sprinkle salt and pepper on them. Turn the chops, add a bit of salt and pepper and cook for another 3 to 4 minutes. Transfer to a rack for a minute to drip oil and lock the juices inside. I quite like my steak/chops browned outside and pink inside, really tender and succulent.

I served the lamb chops topped with mint sauce and fresh young spinach leaves on the sides. I intended to have goat feta cheese, too, but forgot to serve it.

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I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

18 thoughts on “Pan-fried Lamb Chops with Mint Sauce

    1. Thanks for visiting, Howitzer. I have some in my list (if you visit my recipe page), one can say authentic, some not, but still pinoy as it is cooked by one :-)

  1. Ooooh, we love lamb chops. Will try this one sometime. It’s hard to think of new recipes for lamb so this would be a good one to add. Thanks.

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