Ingredients39 m servings 508 cals
- 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 (63 degrees C).
- Combine mint leaves, 3 tablespoons extra-virgin olive oil, lemon juice, and lemon zest in a blender; blend until smooth. Drizzle over lamb chops.
- Cook's Note:
- If marinating lamb chops for 2 hours, remove them from the refrigerator 10 minutes before you want to cook them.
Per Serving: 508 calories; 42.9 g fat; 0.5 g carbohydrates; 28.4 g protein; 112 mg cholesterol; 126 mg sodium. Full nutrition
ReviewsRead all reviews 3
I made this for a rack of lamb with 8 baby chops. I just added about 5-6 garlic cloves minced and used the juice of a whole lemon. I roasted in the oven on at 375 on convection roast until the t...
Excellent! This was super simple and full of flavor. I'm typically not a big mint fan but it goes nicely with the lamb and rosemary in this recipe. For the sauce be sure to use the extra virgin ...