Mint-Marinated Lamb Chops

Have you had your fill of Summer bar-b-ques yet? Me either, but I do love this recipe as an alternative to the endless fill of grilled steaks and chicken. I use my trusty cast-iron skillet for this easy dish.

Lamb rib chops are cut from the rack, have a long bone on the side. They tend to be pricier than other cuts as they tend to be more tender. I used a shoulder cut, which are very budget-friendly. It tends to be fattier so there is great flavor. My local butcher cut this week’s portions similar to thin sirloin steaks, so my cook time will be faster. But every butcher will cut chops a little differently, so adjust your cook time based on thickness. This recipe is all about the marinade so any cut of lamb will work.

Check out the entire Summer Indulgent Menu to complete your meal.

Makes 2 portions

INGREDIENTS:

1 lbs lamb chops, about 2 portions
1/8 cup fresh chopped mint
1/8 cup fresh chopped parsley
3 tbsp olive oil
2-3 cloves of garlic, finely chopped
2 tbsp Sea Salt
1 tsp Ground Pepper

INSTRUCTIONS:

In a mixing bowl, combine mint, parsley, garlic, and 1 tbsp olive oil. Mix well with fork, then place to the side.

Place lamb chops on dry, flat surface. Rub each side with salt and pepper.

Take 1/4 of the marinade and rub on 1 side of a lamb chop. Repeat with other side, and other chop.

Drizzle remaining olive oil on each lamb, then individually, and tightly wrap each chop with saran wrap. Then place in a gallon resealable bag to prevent any drippings.

Place in the refrigerator for at least 3 hours. For best results, marinate overnight.

Let lamb sit out until room temperature before cooking, about 30 minutes.

 

Heat cast-iron skillet to Medium-High heat.

Place each chop on the skillet, increase heat to create a seared crust, and cook about 4 minutes. Flip and cook other side at high heat for about 4 minutes.

Lower heat, and continue cooking on same side for about 4-6 minutes. Depending on thickness, adjust cook time.

*SIDE NOTE: My cuts of lamb were very thin, so my cook time was much less. I seared about 1 1/2 minutes, each side, and then cooked for only 3 minutes at a lower heat.

Let sit for about 5 minutes before serving. Enjoy with a Spring Feta Salad.

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