I am lucky enough to have a freezer full of lamb. Seriously, I have a lot of lamb and I value it like gold.
My great-great-grandfather started a sheep farm many years ago and it has been passed down four generations. My grandfather raised lambs for sixty years and now my uncle is carrying on the tradition. The lamb they produce is amazing. I know I sound partial and I am, but there isn't anyone that I serve it to that doesn't think it tastes wonderful. Most lamb is good but this lamb is tender, not gamey at all and really flavorful. All you need is a little salt and pepper, maybe some garlic powder...and it melts in your mouth. I wish it were available to everyone.
I know it's probably not the first thing that pops into your mind for an evening meal, but lamb is now readily available and if you get some lamb chops or shoulder chops, they cook up quickly. You can pan fry it, grill it, or even put it under the broiler. Just cook to your desired doneness.
I never grew up eating lamb with mint sauce. It wasn't until my husband, who grew up in the U.K. and always ate mint sauce with lamb, introduced me to it. I grew to really like mint jelly with my lamb but it's not always the easiest to find. If you get some fresh mint, you can whip it up in no time and create a really impressive meal for your family. They'll love lamb with this mint sauce.
Lamb with Mint Sauce
6 Tablespoons sugar
1/4 cup chopped mint
1 cup white vinegar
4 lamb chops or shoulder chops
In a small saucepan, add sugar and vinegar. Bring to a boil and cook for 8-10 minutes. The sugar will dissolve in the vinegar as it boils. Let it cook down to about half and it will become a little more syrupy. Pull it off the heat and add the mint. Let the sauce cool for one hour. Any remaining sauce can be refrigerated.
For the lamb, season both sides with salt and pepper. Grill for 3-5 minutes per side (to your desired doneness). Let it rest 10 minutes before serving. Drizzle mint sauce over lamb and enjoy.
Mint Sauce from Cooks Illustrated Best Recipe Cookbook