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"Mint-tea" Lamb Chops

Susan Baker TeaChef Level 1

Marinated lamb chops in spearmint tea and lemon, sauteed with onions and mushrooms, sauce thickened for gravy.

30 m 2


  • 2 lamb chops
  • 1 quart spearmint tea
  • 1 lemon
  • 1 onion
  • 8 baby portobello mushrooms
  • 1 tbsp. olive oil to saut�
  • 1 tbsp. flour and enough cold water to make a thin paste
  • salt and pepper


Marinate the lamb chops in the tea and freshly squeezed lemon juice for at least 2 hours.

In hot pan with olive oil, sear the lamb chops and turn down the heat to sautee slowly for 20 min. Remove the lamb chops and sautee the mushrooms and onions until soft. Add a small amount of flour and water to make a gravy, and top the lamb chops with the onion, mushroom, and gravy mixture and enjoy! Cook time: 30 min. Marinate time: At least 2 hours

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