Monday, April 25, 2016
I bought some beautiful lamb loin chops at the store the other day and decided to put the mint plant on our deck to some use. This recipe is super simple, flavorful, and is a great addition to our meat rotation. These lamb chops go great with rice on the side.
Oven-Roasted Minted Lamb Loin Chops Recipe
1/4 cup olive oil
10 fresh mint leaves
6 lamb loin chops (1 1/4" thick)
Salt and pepper
Finely chop the mint leaves. Put the lamb chops in a large Ziploc bag and pour the olive oil over them, then add the chopped mint, seal the bag, and move the lamb chops around inside the bag to fully coat them. Let the lamb chops marinate in the bag for at least 30 minutes at room temperature before roasting (1 hour preferably).
Preheat oven to 400 degrees. Heat a large cast iron skillet to High heat on the stove top and add the lamb chops in a single layer. Generously salt and pepper them. Sear them for about 3 minutes, then flip them over to sear the other side for about 3 minutes. Turn off the stove top and use a large spoon to remove the excess oil from the skillet before moving it to the oven. Transfer the skillet to the oven, uncovered, and roast the lamb chops for 10 minutes for medium-rare or 15 minutes for medium. Let the lamb chops rest for 5 minutes before serving. Serves 2-3 people as a main course.