Lamb Chops & Mint Oil

Instruction​

• Remove chops from the refrigerator for 20 minutes to bring them to room temperature

• Coat the chops with olive oil and apply seasoning:

  • salt and pepper

  • Garlic

  • rosemary

  • oregano

  • thyme

  • lemon zest

• Snip the edges of the fat side to prevent the meat from buckling while cooking

• Heat a pan on medium-high

• Use tongs to hold the chop on its side to render the fatty side

• Sear the chops for 2-3 minutes on each side in the rendered fat

• Remove the chops from the pan to rest

• Pour the pan juices over the top

• To make the mint oil, combine the following with a pestle and mortar:

  • olive oil

  • Fresh mint leaves

  • coarse salt

  • pepper

  • lemon zest

• Plate the meat

• Combine the mint oil with the resting juices, then drizzle this over the plated meat

• Garnish with fresh rosemary