Ingredients:

  • 1/2 cup chopped fresh mint
  • 4 cloves minced garlic
  • Zest and juice of 1 lemon
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 lamb chops (approximately 1-inch thick)

Instructions:

  1. In a mixing bowl, combine all marinade ingredients (mint, garlic, lemon zest and juice, olive oil, rosemary, Dijon mustard, salt, and pepper). Whisk until well combined. Taste and adjust seasoning as needed.
  2. Place the lamb chops in a resealable bag or shallow dish. Pour the marinade over the lamb, ensuring each chop is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or preferably 2-4 hours.
  3. Remove the lamb chops from the refrigerator about 15-20 minutes before cooking to allow them to come to room temperature slightly. This helps ensure even cooking.
  4. Grill, pan-fry, or oven-bake lamb chops for 4-6 minutes per side for medium-rare, or longer for desired doneness. (Grilling: Preheat grill to medium-high heat. Pan-Frying: Heat a tablespoon of olive oil in a frying pan over medium-high heat. Oven-Baking: Preheat oven to 400°F (200°C). Place lamb chops on a baking sheet and bake for 10-15 minutes)
  5. Remove lamb chops from the heat and let them rest for 5-10 minutes before serving. Garnish with extra fresh mint, if desired.