Lamb Chops with Mint Oil

Flora S.

Ingredients
  

  • 8 lamb chops
  • 2 tablespoons olive oil divided
  • 2 teaspoons chopped fresh rosemary
  • salt and ground black pepper to taste
  • Mint Oil:
  • ¼ cup mint leaves
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest

Instructions
 

  • Brush lamb chops with 1 tablespoon olive oil; season with rosemary, salt, and pepper. Marinate in the refrigerator, 15 minutes to 2 hours.
  • Heat remaining 1 tablespoon olive oil in a skillet. Cook lamb chops until browned, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F.
  • Combine mint leaves, 3 tablespoons extra-virgin olive oil, lemon juice, and lemon zest in a blender; blend until smooth. Drizzle over lamb chops.

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