Lamb Chops with Lemon Mint Sauce
Author: Dean Neuls, AlgaeCal CEO and Co-Founder
Dean Neuls is AlgaeCal’s Co-Founder and CEO. He has been operating the company since its beginning, and is passionate about creating an excellent product that helps people. Neuls is also a natural health author and student of bone health science. As the discoverer of plant calcium and sponsor of calcium clinical research, he is uniquely qualified in this field. He also leads the rest of the AlgaeCal staff by example with his healthy diet and active lifestyle. Dean was born in Grenfell, Saskatchewan and raised all over Canada.
This dish is as healthy as it is tasty! Lamb is an excellent source of high quality protein and is a source of iron, B vitamins and trace elements such as copper, manganese and selenium. By topping the lamb chops with the lemon mint sauce, it not only freshens the dish, but also provides high amounts of vitamin K, C, and A.
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
- 4 (1 inch thick) lamb shoulder chops
- 1/2 cup flour
- 1-2 garlic cloves, finely chopped
- 2 cups parsley, finely chopped
- 2 cup cilantro, finely chopped
- 2 cups mint, finely chopped
- 1 lemon, freshly squeezed
- 1 tbsp. balsamic vinegar
- 3/4 cup of olive oil
- Salt and pepper to taste
Directions
- Mix garlic, cilantro, parsley, mint, lemon juice, vinegar, olive oil, and salt and pepper in a bowl. Let sit for 15 minutes
- Lightly salt lamb chops and thoroughly coat the chops with a thin layer of flour
- Heat 1 1/2 tablespoons of olive oil in large skillet over medium heat. Add chops to the heated skillet and cook to desired doneness. Personally, I cook each side for 4-5 minutes per side (medium-rare)
- Serve with lemon mint sauce!
